Cornmeal Waffles
1 cup all-purpose flour
1 cup cornmeal -- preferably stone ground
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup maple syrup
5 tablespoons unsalted butter -- melted
2 large egg yolks -- at room temperature
2 large egg whites
Preheat waffle iron. Whisk together in a large bowl the flour, cornmeal,
baking powder, salt and baking soda. In another bowl, whisk together the
buttermilk, maple syrup and egg yolks.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Beat the egg whites until the peaks are stiff but not dry, then fold into the batter.
Spoon a rounded -1/2 cup of batter (or a little more than the amount recommended by your waffle iron's manufacturer) onto the hot iron. Spread the batter to within -1/4-inch of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle. Close the lid and bake until the waffle is golden brown. Serve immediately, or keep warm in a single layer on a rack in a 200-degree oven while you finish cooking the rest. Serve with bacon and pure maple syrup.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Beat the egg whites until the peaks are stiff but not dry, then fold into the batter.
Spoon a rounded -1/2 cup of batter (or a little more than the amount recommended by your waffle iron's manufacturer) onto the hot iron. Spread the batter to within -1/4-inch of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle. Close the lid and bake until the waffle is golden brown. Serve immediately, or keep warm in a single layer on a rack in a 200-degree oven while you finish cooking the rest. Serve with bacon and pure maple syrup.
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