1 cup all-purpose flour
1 tbsp cornmeal, optional
1/2 tsp salt
1 tsp baking soda
2 tsp cream of tartar
1 large egg, separated
3/4 cup milk, scant
2 tbsp unsalted butter, melted
Directions
Heat waffle iron. Whisk dry ingredients together in a medium bowl.
Whisk yolk with milk 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. Spread appropriate amount of batter onto
waffle iron. Following manufacturer's instructions, cook waffle until
golden brown, 2 to 5 minutes. Serve immediately. (You can keep
waffles warm on a wire rack in a 200-degree oven for up to 5
minutes.) Makes 3 to 4 waffles. NOTES : "If you're out of buttermilk,
try this sweet-milk variation. By making your own baking powder using
baking soda and cream of tartar and by cutting back on the quantity
of milk, you can make a thick, quite respectable batter. The result
is a waffle with a crisp crust and a moist interior." -- Christopher
Kimball, Cook's Illustrated magazine. By "classact"
on Mar 22, 1997
Recipe by: Cook's Illustrated magazine, Nov/Dec 1993
Servings: 4 servings
Almost-As-Good-As-Buttermilk Waffles Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Breakfast
The History of Recipes
We are able to trace the history of written recipes way back into the distant past, in truth as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, mostly, these old recipes were just simple pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians are some stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Additionally, he describes how the chefs of Roman times made use of many different spices, including some that we all recognise such as bay, rue and parsley. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and tastes caused an outbreak in recipe publications, the majority of which still exist in private collections. By the advent of the 20th century, recipe books are increasing in popularity mostly as a result of better eduction, more free time and having more money to spend. The revolution that is television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Almost As Good As Buttermilk Waffles recipe.
