Belgium Waffles

By RoketJSquerl

The secret to great waffles is a thick batter, so don’t expect to pour this one. Make toaster waffles out of leftover batter—undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and freeze. Pop them into the toaster for a quick breakfast.

Ingredients

• 1 Cup All-purpose Flour
• 1 Tablespoon Cornmeal (optional)
• 1/2 Teaspoon Table Salt
• 1 Teaspoon Baking Soda
• 1 Egg, separated
• 7/8 Cup Buttermilk
• 2 Tablespoons Unsalted Butter, melted

Details

Servings 4

Preparation

Step 1

1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.

2. Beat egg white until it just holds a 2-inch peak.

3. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.

4. Spread appropriate amount of batter onto waffle iron. Following manufacturer’s instructions, cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)