It is a treat to have Mr. C home in so many ways: Waking up to the of the light the morning. Reading the paper in the keeping room sipping a mug of tea. Sweet Girl lounging on her cozy bed. Peace and quiet. Eating breakfast when we are hungry rather than grabbing a bite before hurrying off to work.
Mr. C wanted waffles this morning. Crispy, fresh, waffles to start the new year. Crispy little pockets to soak up warm maple syrup. Freshly made waffles to smother in blueberries simmered with butter, sugar and honey. And not wait until pictures are taken to eat breakfast . . . so here is the only picture.
I discovered this recipe a few weeks ago when I couldn't locate my old Favorite Waffles recipe that came with the waffle iron. I am glad the old recipe went missing. The new recipe is even better.
Light, Crisp Waffles
3-1/2 oz. (3/4 cup) bleached all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1/2 tsp. vanilla extract
Happy New Year, my friends.
- Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
- In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
- Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
- Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking).
- Set the waffle directly on the oven rack to keep it warm and crisp. (We split each waffle and ate it as soon as it was cooked.)
- Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.
From Fine Cooking 47, pp. 62-65, November 1, 2001