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.