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Classic Buttermilk Waffles
1
1
⁄2 cups all-purpose flour 3 large eggs, separated
1
⁄2 cup cornstarch 3 tbsp. granulated sugar
2 tbsp. cornmeal (optional) 1
3
⁄4 cups buttermilk
1 tbsp. baking powder
1
⁄2 tsp. pure vanilla extract
3
⁄4 tsp. baking soda
1
⁄2 cup (1 stick) unsalted butter,
1 tsp. salt melted
In large bowl, sift or whisk together flour, cornstarch, cornmeal,
baking powder, baking soda and salt to blend thoroughly; set
aside. In mixer bowl, beat egg whites until soft peaks form. Add
sugar; continue beating just until stiff peaks form. Set aside.
Whisk together egg yolks, buttermilk and vanilla to blend.
Using rubber spatula, stir buttermilk mixture into flour mixture,
blending until dry ingredients are moistened. (There should
still be small lumps; do not over mix.) Stir in melted butter. Fold
in beaten egg whites until combined. Pour batter onto hot,
greased waffle maker and bake.
Makes about 5
1
⁄2 cups batter
Waffle Tip: Cornstarch makes the waffles crisper. If you don’t
have cornstarch, you could still make great waffles by omitting
cornstarch and increasing flour to 2 cups. Bake as directed
Buttermilk Blueberry Waffles
Pour batter onto bottom grid of waffle maker; sprinkle batter
with fresh (or defrosted frozen) blueberries. Close waffle maker
and bake as directed.
Old World Waffles (yeast-leavened)
2
1
⁄2 cups all-purpose flour 3 large eggs
3 tbsp. granulated sugar
1
⁄3 cup unsalted butter, melted
1
1
⁄2 tsp. active dry yeast 1 tsp. pure vanilla extract
1
1
⁄4 tsp. salt 2 cups very warm milk
(120 to130ºF to activate yeast)
In large bowl, whisk together flour, sugar, yeast and salt to
blend. In medium bowl, whisk together milk, eggs, butter and
vanilla; add to dry ingredients, mixing until large lumps are
moistened. Cover; let rise in a warm, draft-free place 1 hour or
until light and bubbly (Or, cover and refrigerate overnight.) Stir
down batter; pour onto hot, greased waffle maker and bake.
Makes about 4
1
⁄2 cups batter
Whole Wheat Waffles (carb smart with whole grain goodness)
3
⁄4 cup whole wheat flour 1 egg, separated
1
⁄4 cup wheat bran
3
⁄4 cup skim or nonfat milk
2 tbsp. wheat germ 1 tbsp. honey (optional)
1 tsp. baking powder 2 tbsp. unsalted butter, melted
1
⁄4 tsp. salt
In medium bowl, whisk together whole wheat flour, wheat
bran, wheat germ, baking powder and salt to blend thoroughly;
set aside. In mixer bowl, beat egg white just until stiff peaks
form; set aside. Whisk together egg yolk, milk and honey. Using
rubber spatula, stir milk mixture into flour mixture, blending just
until dry ingredients are moistened. (There should still be small
lumps; do not over mix.) Stir in melted butter. Fold in beaten
egg white until combined. Pour batter onto hot, greased waffle
maker and bake.
Makes about 2 cups batter
8
9