waffles

[sarah]

A light & crisp recipe, but the batter was thin and thus so were the waffles. Great flavor, though. Original recipe calls for 1:1 dry:wet ingredient ratio; increase this to 3:2 next time.

3-1/2 oz. (3/4 cup) all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup milk (or 3/4 c. buttermilk and 1/4 c. milk)
6 Tbsp. vegetable oil
1 large egg, separated
1 Tbsp. sugar
1/2 tsp. vanilla extract

Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the milk and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron and cook. Repeat with the remaining batter, holding the waffles in the oven, directly on the oven rack (don't stack them) until ready to serve.

Makes 4 waffles (not counting the first sacrificial one).

via Fine Cooking