WAFFLES
Waffles are surprisingly tricky. You want to get that balance of a crispy outside and a light-and-fluffy inside. My obsession with buttermilk comes from the fact that it provides a softer texture in any baked good, and the whipped egg white helps to achieve the fluffy factor essential to a good waffle. I opt for waffles when I want something syrupy and comforting but maybe not as heavy as a pancake. Waffles are also fun to use as bread for breakfast sandwiches.
Provided by Waylynn Lucas
Categories main-dish
Time 30m
Yield 4 waffles
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until thoroughly combined, then make a well in the center of the dry ingredients and set aside.
- Pour the buttermilk into a small bowl and set aside.
- In a separate small bowl, beat the egg, then whisk in the melted butter. Add the egg mixture to the buttermilk and whisk until combined.
- In a medium bowl, whisk the egg white until it's frothy and lightly whipped (it should look like beer foam) and set aside.
- Pour the buttermilk mixture into the well in the dry ingredients and stir until there are no streaks of dry flour left, but the batter is still lumpy. Add the egg white and gently mix until combined.
- Turn on a waffle maker and coat the plates with nonstick spray. Cook the batter according to the manufacturer's instructions, keeping in mind that you may need to cook the waffles longer than the instructions indicate. The waffles should be crispy and golden brown and should not still feel wet inside when poked. They should have some spring to them. Transfer the waffles to a plate and repeat with the remaining batter, making sure to spray the waffle iron with nonstick spray between batches.
- Serve warm with butter and maple syrup.
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