Total Time
10mins
Prep 5 mins
Cook 5 mins

The secret to great waffles is a thick batter, so don't expect a pourable batter. The optional dash of cornmeal adds a pleasant crunch to the finished waffle. This recipe can be doubled or tripled. 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 in the toaster for a quick breakfast. From America's Test Kitchen

Ingredients Nutrition

Directions

  1. Heat waffle iron.
  2. Whisk dry ingredients together in medium bowl.
  3. Whisk yolk with buttermilk and butter.
  4. Beat egg white until it just holds a 2-inch peak.
  5. Add liquid ingredients to dry ingredients in thin, steady stream while mixing gently with rubber spatula.
  6. (Do not add liquid faster than you can incorporate it into batter.) Toward end of mixing, use folding motion to incorporate ingredients.
  7. Gently fold egg white into batter.
  8. Spread appropriate amount of batter onto waffle iron.
  9. Following manufacturer’s instructions, cook waffle until golden brown, 2 to 5 minutes.
  10. Serve immediately.
  11. (In a pinch, you can keep waffles warm on wire rack in 200-degree oven for up to 5 minutes.).

Reviews

(5)
Most Helpful

i am sorry these waffles are terrible!!!

kelster43 January 12, 2011

My DH and I loved the flavor of these waffles and the directions were clear. Prep time took me longer than the 5 minutes (took a while to whip up the egg whites.) I have a 4 square waffle maker and I really had to stretch the batter and I certainly didn't have any to freeze for later. Next time I will double the amount of batter. Thanks for posting Kimke.

TXOLDHAM January 27, 2008

I have made these several times (with no substitutions) and they have become our favorite waffles. They have a nice crispness on the outside and a wonderful flavor. The small batch size is perfect for serving the two of us. The only tricky part is figuring out how much batter to put into the waffle iron since it is so thick.

tappies May 24, 2005

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