Here's a recipe for Tanna, who loves buttermilk. So do I, actually.
I made waffles over the weekend, Sunday night when I wasn't really sick anymore but didn't feel great either. Why is it that breakfast always sounds yummy to the tummy when you don't feel good and don't feel like cooking? I don't know either but why fight the feeling?
This is my favorite waffle recipe. The beauty of it is in the three bowl technique. You have a bowl for the dry ingredients, a bowl for the wet ingredients, and a bowl for the whipped egg white. The other ingredient that makes these waffles so good is the Tbsp of corn meal. Corn meal provides a bit of a crunch and the egg white provides the lift which is the perfect waffle combination for me.
On a side note, no Easter posts from me. I have to work all weekend so I'll be working all night and sleeping all day. If Gene's lucky I'll pick him up a white chocolate bunny on the way to work.
from The New Best Recipe Cookbook
1 cup unbleached all-purpose flour
1 Tbsp cornmeal
1/2 tsp salt
1/2 tsp baking soda
1 large egg, separated
2/3 cup Buttermilk
2 Tbsp unsalted butter, melted and cooled
1. Heat a waffle iron. Whisk the dry ingredients together in a medium bowl. Whisk the egg yolk with the buttermilk and melted butter.
2. Beat the egg white until it just holds a 2-inch peak.
3. Add the liquid ingredients to the dry in a thin steady stream while mixing gently with a rubber spatula.
4. Spread appropriate amount of batter into iron and cook following manufacturer's directions. Serve immediately or keep hot spread out on a baking sheet in a 200 degree oven to retain crispness.