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Recipe Name: Buttermilk Waffles Source: Submitted by: Lindy H. Frank Last Modified: 2007-06-06 Course: Breakfast Used in Baskets: No Base: Egg Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 2 Inactive Prep Time: 0.00 Minutes Original Num Servings: 2 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.39 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Heat waffle iron. Whisk dry ingredients together in 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 thin, steady stream while mixing gently with rubber spatula. (Do not add liquid faster than you can incorporate it into batter.) Toward end of mixing, use 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. (In a pinch, you can keep waffles warm on wire rack in 200-degree oven for up to 5 minutes.) Chef's Note: The secret to great waffles is a thick batter; so don't expect a pourable batter. The optional dash of cornmeal adds a pleasant crunch to the finished waffle. This recipe can be doubled or tripled. 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 in the toaster for a quick breakfast.

Nutrition per Serving:
Calories:	426	Total Carbs:	57.5	Net Carbs:	0.0
Cholesterol:	105.5	Fat:	15.4	Protein:	13.34
Fiber:	1.50	Sodium:	828.04

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