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V410-34000-U00.qxd
Classic Buttermilk Waffles
1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tbsp. cornmeal (optional)
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking powder, baking
soda and salt to blend thoroughly; set aside. In mixer bowl, beat egg whites until soft
peaks form. Add sugar; continue beating just until stiff peaks form. Set aside. Whisk
together egg yolks, buttermilk and vanilla to blend. Using rubber spatula, stir buttermilk
mixture into flour mixture, blending until dry ingredients are moistened. (There should
still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten egg whites
until combined. Pour batter onto hot, greased waffler and bake.
Makes about 5 1/2 cups batter
Waffle Tip
Cornstarch makes the waffles crisper. If you don't have cornstarch, you could still make
great waffles by omitting cornstarch and increasing flour to 2 cups. Bake as directed.
Buttermilk Blueberry Waffles
Pour batter onto bottom grid of waffler; sprinkle batter with fresh (or defrosted frozen)
blueberries. Close waffler and bake as directed.
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3 large eggs, separated
3 tbsp. granulated sugar
1 3/4 cups buttermilk
1/2 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter,
melted
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