2 C unbleached all-purpose flour
2 TBS cornmeal (optional)
1 TSP table salt
2 TSP baking soda
2 pinch cream of tartar
2 egg, separated
2 C buttermilk
4 TBS butter, melted
MAKES 4 LARGE WAFFLES
The secret to great waffles is a thick batter, so don’t expect to pour this one. Make toaster waffles out of leftover batter—under-cook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and freeze. Pop them into the toaster for a quick breakfast.
- Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.
- Beat egg white until it just holds a 2-inch peak.
- Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.
- Use 2 level 3.25 OZ scoops of batter per pancake. and spread into the waffle iron. Cook for 7 minutes at the #2 setting.