I’m in a hurry again today (I’d threaten to run away and join the circus, but who’d be able to tell the difference?) so here’s another recipe.
I liked how yogurt worked in my new pancake recipe so well that I decided to make some waffles using buttermilk this weekend. The results were interesting – while they didn’t come out quite as crisp as my regular waffle recipe, the taste was so good that I consider it a fair trade-off.
If you can find a full-fat buttermilk, so much the better. And as with any waffle recipe, don’t over mix the batter or they’ll come out tough.
And a tough waffle is an unhappy waffle.
Makes about five 8″ round waffles
2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1½ teaspoons baking soda
2 cups buttermilk
2 eggs, separated
1 stick of butter, melted and cooled to room temperature
Preheat the waffle iron according to the manufacturers instructions.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. In another large mixing bowl, beat the egg whites until stiff, but not dry. In a smaller bowl, lightly beat the egg yolks.
Stir the egg yolks and buttermilk into the dry ingredients until just mixed – the batter should be lumpy. Stir in the melted butter, then gently fold in the egg whites.
Bake in the hot waffle iron until the waffle iron stops steaming and the waffle is a golden brown. Serve immediately.