Culinate editor’s note: These have become our favorite weekend waffles, which we serve with fresh berries (when available), whipped cream or vanilla yogurt, and maple syrup. We usually double the recipe to serve four people.
Here’s our whole-grain version of the classic buttermilk waffle. For a lighter waffle, separate the egg and, where the whole egg is called for in the recipe, add just the egg yolk. Beat the egg white till light and fluffy, then fold it into the batter just before baking.
| ||½ || cup whole-wheat flour |
| ||½ || cup hard unbleached white flour |
| ||1 || Tbsp. cornmeal |
| ||½ || tsp. salt |
| ||½ || tsp. baking soda |
| ||1 || egg |
| ||1 || cup buttermilk |
| ||2½ || Tbsp. unsalted butter, melted and cooled |
- Preheat the waffle iron.
- In a medium bowl, sift or whisk together the flours, cornmeal, salt, and baking soda. In a separate bowl, beat together the egg, buttermilk, and butter, then gradually add to the dry ingredients to form a batter.
- Spoon the batter into the waffle iron and cook until golden brown.
Copyright © 2006 Running Press Book Publishers