The secret to great waffles is a thick batter, so don’t expect to pour this one. Make toaster waffles out of leftover batter—undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and freeze. Pop them into the toaster for a quick breakfast.
| 1 | cup unbleached all-purpose flour |
| 1 | tablespoon cornmeal (optional) |
| 1/2 | teaspoon table salt |
| 1 | teaspoon baking soda |
| 1 | egg , separated |
| 7/8 | cup buttermilk |
| 2 | tablespoons unsalted butter , melted |
INSTRUCTIONS
- Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk 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 white 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 keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)
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