Buttermilk Waffles

I am a little obsessed with America's Test Kitchen. I have both the ATK Family Baking Book and the Family Cookbook. Neither one has failed me on any recipe. Both these books are sturdy, ring-bound and well indexed so recipes are easy to find. They have short ingredient lists and typical of ATK, explanations as to why they do things the way they do. Both these books are my "go to" books. Even if I don't necessarily end up using the exact recipe, it gives me a jump-off point or reference point for when I'm making something.

No more thin, floppy Eggo waffles for me! Whenever I make these I always have leftovers which I then cool thoroughly then freeze. When I need a waffle fix I just thaw for 15-20 seconds in the microwave then pop them in the toaster. They're just as yummy as when they're fresh from the waffle iron.

Buttermilk Waffles
America's Test Kitchen | Makes 4-6

1 cup flour
1 tbsp cornmeal
1/4 tsp salt
1/4 tsp baking soda
1 egg separated
1 cup buttermilk
2 tbsp butter, melted and cooled
Nonstick cooking spray

Start preheating your waffle iron. In a mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. In another mixing bowl, whisk the egg yolk with buttermilk and melted butter until combined.

Clean your whisk and beat the egg white to soft peaks.

Fold in the liquid ingredients into the dry ingredients, the batter will be quite thick. Then add the egg whites and gently fold them into the batter.

Spray your waffle iron with some nonstick spray and spread the batter onto the iron. Cook until the waffles are golden brown, about 2 - 5 minutes depending on your machine instructions.

For freezer toaster waffles, leave the waffles golden and slightly underdone. They can be frozen then popped into the toaster for a quick breakfast.

Variations:
Most of the time I prefer my waffles plain with nothing but a generous amount of maple syrup but you can do a variety of things to make them more interesting.
- Dried fruit or fresh fruit: craisins, blueberries, chopped up strawberries, etc.
- Citrus zest: next time I will try adding a little orange zest
- Chocolate chips or butterscotch chips