I’ve been making this waffle recipe for years. It can be varied by adding up to 1/2 wheat flour in place of unbleached white. You can also add blueberries, raspberries or blackberries easily by folding them into the batter before pouring it onto the waffle grill, or I spoon blueberries onto the batter after I have it poured onto the grill. Serve with jam or my homemade maple syrup.
2 c. unbleached all-purpose flout
2 tbsp cornmeal (optional)
1/2 tsp salt
2 tsp baking soda
3 lg. eggs, separated (only save 2 of the egg yolks)
2 1/4c. buttermilk
Spray your waffle iron with non-stick cooking spray, or brush with canola cooking oil. Heat.
Separate your eggs, add the 3 egg whites to a bowl and beat until stiff. Set 2 of your egg yolks aside. (I only use 2 to keep down the cholesterol level of the recipe).
Add all dry ingredients into another bowl. Mix them together well. In a large measuring cup, mix together the buttermilk and the egg yolks. Slowly start mixing the liquids into the dry ingredients. The batter will be thick.
Next fold the egg whites into the batter. Don’t beat them in, you want the batter to be light and airy.
Pour onto your waffle iron, and cook until brown.
I preheat my oven and a plate, and place them into the oven to keep warm until the entire batch is done.
This recipe is easy to double to make extras or for a large crowd. I cool off the extra waffles, separate them and wrap and freeze them. To eat, I thaw and place in the toaster on a light setting. Great for a quick weekday breakfast!