Everyday Buttermilk Waffles
Instructions:
- If you’ve got buttermilk, sour cream, or yogurt, these are
the most tender, spontaneous waffles you can make.
Plain milk works too; see the first variation.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 11/2 teaspoons baking soda
- 13/4 cups buttermilk or 11/2 cups sour cream or yogurt thinned with 1/4 cup milk
- 2 eggs, separated
- 4 tablespoons (1/2 stick) butter, melted and cooled
- 1/2 teaspoon vanilla extract (optional)
- Neutral oil, like grapeseed or corn, for brushing the iron
- Combine the dry ingredients in a large bowl. In another bowl, whisk together the buttermilk and egg yolks. Stir in the butter and the vanilla if you’re using it.
- Brush the waffle iron lightly with oil and heat it. Stir the wet ingredients into the dry. Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.
- Spread enough batter onto the waffle iron to barely cover it; bake until the waffle is done, 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes on an ovenproof plate in a 200 F oven.
- The Quickest, Easiest Waffles.
- Less air and more crisp:
Instead of the baking soda, use 3 teaspoons baking
powder. Use 11/2 cups milk instead of the buttermilk,
sour cream, or yogurt. Don’t bother to separate the
eggs; just whisk them in whole with the milk in Step 1.
- Whole Grain Waffles.
- This formula works for both the main recipe and the preceding variation: Substitute up to 1 cup whole wheat or other whole grain flour, cornmeal, or rolled oats (or a combination) for 1 cup of the white flour.
- MAKES: 4 to 6 servings
- TIME: 10 minutes, plus time to bake