Almost-As-Good-As-Buttermilk Waffles Recipe

Ingredients

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

It is quite possible to follow the history of transcribed cooking instructions far back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.

Later on, there were a couple of books published in the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of food served to the rich and powerful of those days.

By the advent of the twentieth century, cookery books were starting to become popular as a result of increased literacy, more leisure time and a general increase in wealth.

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