By Iron Chef Leftovers
I don’t normally do breakfast, but when I do, I tend to gravitate more toward pancakes and French toast. On occasion, I will get a waffle, but generally it is something I may eat once a year. On a recent trip back to the Iron Chef homeland, my mom purchased a waffle iron. Well, she needed a recipe; I knew a good one from Cooks Illustrated, so here you go:
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)
- ½ teaspoon table salt
- 1 teaspoon baking soda
- 1 egg, separated
- 7/8 cup buttermilk
- 2 tablespoons unsalted butter, melted
1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.
2. Beat egg white until it just holds a 2-inch peak.
3. 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.
4. 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.)
That is it. Serve with syrup, butter, whipped cream, fruit, fried chicken or whatever you like.