Recipe(tried): Best Buttermilk Waffles

BEST BUTTERMILK 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-undercook 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."

1 cup unbleached all-purpose flour
1 tablespoon cornmeal (optional)
1/2 teaspoon table salt
1 teaspoon baking soda
1 egg , separated
7/8 cup buttermilk
2 tablespoons unsalted butter , melted

Heat waffle iron.

Whisk dry ingredients together in a medium bowl. Set aside.

Whisk yolk with buttermilk and butter. Set aside.

Beat egg white until it just holds a 2-inch peak. Set aside.

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 F oven for up to 5 minutes.)

Makes 3 to 4
Source: Cook's Illustrated, published November 1993