Keep your eye on them; they might float off your plate! Making waffles for breakfast is really very quick and easy, especially if you take 5 to 10 minutes to put things together the night before.
Separate the eggs (refrigerate the yolks), combine the dry ingredients, and measure the buttermilk (it can be left unrefrigerated for 12 hours). Then in the morning, just melt the butter, beat the egg whites, and mix everything together. Leftover waffles can be wrapped tightly and frozen for toasting later.The bran-and-whole wheat version of this recipe is surprisingly light. It’s a good way to slip some extra fiber into your diet.
Plain Waffles
3 large egges
1-3/4 cups unbleached white flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups buttermilk
2 tablespoons melted butter or margarine
Separate the eggs, placing the yolks in a small bowl and the whites in a larger one. Cover both bowls tightly with plastic wrap, and set aside until use.
Combine flour, baking soda, baking powder, and salt in a mixing bowl. Stir until well combined.
Preheat the waffle iron.
Whisk together the buttermilk, melted butter or margarine, and the egg yolks. Add this to the flour mixture and stir briefly until blended. (Try not to overmix.)
Using the electric mixer at high speed, beat egg whites until stiff but not dry. Add to the batter, and fold in with a few swift strokes.
Bake the batter about 3/4 cup at a time (depending on the size and shape of the waffle iron) on a very hot iron until crisp and lightly browned.
Serve hot, with butter, syrup, yogurt, fresh fruit…. Whatever fixings you prefer. These waffles are also good plain!
Bran and Whole Wheat Waffles
Follow the preceeding recipe with the following changes:
Use 1 cup unbleached white flour instead of 1-3/4 cups, and add 1/2 cup bran and 1/4 cup whole wheat flour.
The 2 tablespoons melted butter can be omitted, so the waffles can have a lower fat content.
You will be amazed at how ethereal these are!
Yield: 6 or 7 waffles.