Buttermilk Waffles

  • 2 c. all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 large eggs, separated
  • 4 Tbs (1/2 stick) unsalted butter, melted
  • 1.75 c. buttermilk
  • pinch of cream of tartar
  • waffle iron (or Foreman grill with waffle plates)
  • stand mixer

Heat waffle iron according to instructions.

Meanwhile, whisk together flour, salt, and baking soda in large mixing bowl.

In stand mixer, whisk together egg yolks, butter, and then the buttermilk.  Set aside (scrape out with spatula).

Beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.  Scrape into bowl with spatula.

Put dry ingredient mixture in bowl of stand mixer.  Make a well in the center, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Toward the end of the mixing, fold the whipped egg whites into the batter.

Following manufacturer’s instructions, add an appropriate amount of batter and cook until golden brown, usually around 3 1/2 minutes. To keep waffles warm while cooking more waffles, cover with a kitchen towel and place in preheated 200-degree oven. When last batch is cooking, remove towel to allow to crisp slightly.

Taken from my hardcopy America’s Test Kitchen Family Cookbook and re-written for my equipment and without some flourishes (and without any fructose).


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