One of our granddaughters slept over last night, so that made this morning a good time for a special breakfast, like waffles. One of the nice things about Richmond is that it is easy to get full-fat buttermilk here, and that meant we should have buttermilk waffles. This recipe, adapted from Cook’s Illustrated, makes two big waffles in our waffle-maker. The recipe is easily doubled or tripled

 

1 egg, separated

1 cup (4.33 oz.) all purpose flour

½ tsp. salt

¼ tsp. baking soda

7 oz. buttermilk

2 Tbs. unsalted butter, melted

 

Separate the egg. Whip the white to form stiff peaks and set aside.

Mix together the flour, salt, and baking soda in a bowl.

Mix together the egg yolk, buttermilk, and melted butter.

Mix together the dry and wet mixtures. Fold in the beaten egg white. Cook in a heated waffle iron and serve immediately with maple syrup.