Monday, April 15, 2013

Buttermilk Waffles

We tried a batch of Cook's Illustrated Buttermilk Waffles the last time we had a major snowstorm, and although we liked them well enough, we actually liked our old standby better.  I know, sacrilege!!  Well, to each his own, and the extra crisp exterior paired the the creamy interior was just a bit more than we liked, plus, splitting the eggs was just too fussy.  I never mind a few extra steps when the results warrant it, but DH did not feel they did this time.

So here's how we roll:

Buttermilk Waffles
(increase as many times as needed)

1 c all-purpose flour
1 T cornmeal
1/2 t salt
1 t sugar
1/4 t baking soda
1/2 t baking powder
2 T butter, melted

Scant c of buttermilk
1 egg

Heat the waffle iron.  Whisk the dry ingredients together in a large bowl.  Melt the butter in a large glass measuring cup.  Stir in the buttermilk, and then the egg.  Add the liquid ingredients to the dry, stirring gently and only as long as absolutely needed.  Cook on high heat until brown. 

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