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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 30 |
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Adapted from Pam Anderson, contributing editor to USA Weekend September 5-7, 2008. Number of waffles depends on round vs. square and cook time is approximate. Ingredients:
1 cup all-purpose flour |
1 cup cornmeal |
1/2 cup cornstarch |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 1/2 cups buttermilk |
1/2 cup milk |
3/4 cup canola oil |
2 large eggs, yolks separated |
1 tablespoon granulated sugar |
Directions:
1. Heat oven to 200 degrees.
2. Mix dry ingredients in a medium bowl.
3. Mix buttermilk, milk, oil, and egg yolks in a large mixing bowl; set aside.
4. In a separate bowl, beat egg whites almost to soft peaks; sprinkle in sugar and beat until whites are firm and glossy.
5. Pour buttermilk mixture into flour mixture and whisk until just combined.
6. Gently fold in egg whites until just incorporated.
7. Add batter to a hot waffle iron (according to your manufacturer's directions) and cook until golden brown.
8. As each finishes, set on warm oven rack; may leave on rack for 30-45 minutes (the longer they sit, the crispier they get).
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