Buttermilk Waffles

By RobinPD

Ingredients

• 1 cup unbleached all-purpose flour
• 1 tablespoon fine-ground cornmeal (optional)
• 1/2 teaspoon table salt
• 1/4 teaspoon baking soda
• 1 large egg , separated
• 2 strips unsalted butter , melted
• 2/3 cup buttermilk
• Pinch cream of tartar

Preparation

Step 1

If you need to hold the waffles for a short time, place them on a wire rack set over a baking sheet, cover them with a kitchen towel, and place the baking sheet in a 200-degree oven. Before serving, remove the towel to allow the waffles to crisp for a few minutes.


1. Heat the waffle iron according to the manufacturer's instructions.

2. Meanwhile, whisk together the flour, cornmeal (if using), salt, and baking soda in a medium bowl. In a separate bowl, whisk together the egg yolk, butter, and then the buttermilk. Beat the egg white and cream of tartar with a hand-held mixer on high speed until the stiff peaks form, 2-3 minutes. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Toward the end of the mixing, fold the whipped egg white into the batter.

3. Following the manufacturer's instructions, spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes. Repeat with the remaining batter, serving the waffles immediately or holding them in a 200-degree oven (see the note above) until all are cooked.