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Quick, Hearty Waffles

Category: Breakfast
Source: The America's Test Kitchen Family Cookbook and Kristen J. Gough
URL - Link: www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/0936184876
Ingredients: 2 cups all-purpose flour (I usually use 1 1/2 flour, 1/2 whole wheat flour)
2 Tbsp. cornmeal (fine ground or masa if you have it)
1 tsp. salt
1/2 tsp. baking soda
2 large eggs, separated
4 Tbsp. melted butter or margarine
1 3/4 cups soured milk
1/2 tsp. vanilla extract (optional)
Directions: You'll need three bowls to make these waffles – but don't worry; they're easy to clean up afterwards. In one small bowl, mix all of your dry ingredients. In the large bowl crack your eggs, being careful to separate the yolks from the whites. The yolks go into the larger bowl, while the whites should go into a smaller bowl. Using a hand mixer, whip the egg whites until they become just barely stiff. You can add a pinch of cream of tartar to help this process along, but I'm usually just fine without it.

Add the wet ingredients to your yolk bowl. Using a wooden spoon or spatula, mix the dry ingredients into the yolk batter. Warm the waffle iron. Finally, gently fold the egg whites into the waffle batter. Cook the waffles.


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