Buttermilk Waffles -- Nathan's Cookbook

Crispy Waffles

The original version of this recipe calls for 1 cup milk or buttermilk, but I split the difference and use ˝ cup of each. The texture of the batter was lovely, and I liked the slight tangy quality of the waffles, so I’d recommend that you try the same course of action.

ľ cup all-purpose flour
Ľ cup cornstarch
˝ tsp. baking powder
Ľ tsp. baking soda
˝ tsp. table salt
1 ˝ tsp. sugar
˝ cup whole milk
˝ cup buttermilk
1/3 cup vegetable oil, such as canola
1 large egg, lightly beaten
ľ tsp. vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Follow your waffle maker’s instruction manual for this, but my guess is that you’ll want to heat it on whatever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turned it to 5. There’s no need to grease the waffle maker.

Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

Crispy Waffles

2 large eggs
1 3/4 cups milk
1/2 cup margarine or butter, melted or vegetable oil
2 cups all-purpose flour
1/2 teaspoons salt
1 tablespoon cup sugar
4 teaspoons baking powder

Heat waffle iron. Beat eggs with hand beater until fluffy, beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Remove waffle carefully. Makes three 10-inch waffles.

Fluffy Waffles

3 1/2 cups all-purpose flour
2 teaspoons salt
1/2 cup sugar
2 tablespoons baking powder
8 large eggs, separated
3 cups milk
1 cup butter, melted

Sift together the flour, salt, sugar and baking powder into a large mixing bowl. Make a well in the center of the dry ingredients.

Whisk together the egg yolks, milk and melted butter in a separate bowl. Pour the wet ingredients into the well of the dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not overmix.

Preheat the waffle iron.

Whip the egg whites to soft peaks and fold into the batter in two additions. Ladle about three-quarters cup batter into the waffle iron. Cook the waffles until they are crisp, golden and cooked through, about 3 to 6 minutes per waffle. Serve at once with syrup. Makes eight servings.