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Classic Buttermilk Wa es
1
1
⁄2 cups all-purpose our 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 our, 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 sti peaks form. Set aside.
Whisk together egg yolks, buttermilk and vanilla to blend.
Using rubber spatula, stir buttermilk mixture into our 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 wa e maker and bake.
Makes about 5
1
⁄2 cups batter
Wa e Tip: Cornstarch makes the wa es crisper. If you don’t
have cornstarch, you could still make great wa es by omitting
cornstarch and increasing our to 2 cups. Bake as directed
Buttermilk Blueberry Wa es
Pour batter onto bottom grid of wa e maker; sprinkle batter
with fresh (or defrosted frozen) blueberries. Close wa e maker
and bake as directed.
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