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Recipe Name: Almost-as-good-as-buttermilk Waffles Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) All-Purpose Flour
1 Tablespoon(s) Cornmeal, optional
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Baking soda
2 Teaspoon(s) Cream Of Tartar
1 Egg, separated
3/4 Cup(s) Milk, scant
2 Tablespoon(s) Melted butter, unsalted
Heat waffle iron. Whisk dry ingredients together in a medium bowl.
Whisk yolk with milk and butter. Beat egg white until it just holds a
2-inch peak. 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 whites into batter. 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 can keep
waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)
Serves 3 to 4. Cook's Illustrated, Nov./Dec. 1993, Page 28. Credit:
Christopher Kimball. Nationality: USA Course: breakfast Season:any
Method: slightly browned Start to Finish 30 minutes Preparation a
minute or less Attention 30 minutes Finishing 5 minutes Converted
from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : If you're
out of buttermilk, try this sweet-milk variation. By making your own
baking powder using baking soda and cream of tartar and by cutting
back on the quantity of milk, you can make a thick,quite respectable
batter. The result is a waffle with a crisp crust and moist interior.
Recipe by: Cook's Illustrated, Nov./Dec. 1993, Page 28. Posted to
MC-Recipe Digest by "Hobbs, D B USO"
<> on Mar 12, 1998

Nutrition (calculated from recipe ingredients)
Calories: 193
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 61.8mg
Sodium: 625.9mg
Potassium: 305.4mg
Carbohydrates: 26.3g
Fiber: <1g
Sugar: <1g
Protein: 5g

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