Alton has a recipe that doesn’t require beating the egg whites, the other recipe. Both are good. I used the Better Homes and Gardens cookbook recipe for years very successfully, although I’ve evolved it a little.
My favorite variation is the addition of one to two cups coarsely chopped walnuts. Also, serving with whipped cream or honey butter are nice alternatives. Rarely is it good to put in place more than one of these variations at a time (it’s a violation of the less is more concept), but hey, it’s food and it’s your choice.
4-6 waffles in my iron.
| 4.75 oz | all-purpose flour | |
| 4.75 oz | whole-wheat flour | |
| 3 tbsp | sugar | |
| 1 tsp | baking powder | |
| ½ tsp | baking soda | |
| 1 tsp | Kosher salt | |
| 3 | eggs | |
| 2 tbsp | melted butter | |
| 16 oz | buttermilk |
1. Blend dry ingredients.
2. Beat eggs and melted butter together until smooth to form a lipo-protein emulsion. (Come one, this IS Alton’s recipe; you have to expect a little of that dirty talk.) Beat in the buttermilk.
3. Fire up the waffle iron.
4. Pour wet over dry ingredients, folding barely with a spatula. Let rest 5 minutes.
6. Grease waffle iron with spray lubricant and bake.
To make waffles to keep, bake only to medium, cool, then freeze in ziploc bag. To serve, warm in toaster.
| 1¾ cups | all-purpose flour | |
| 2 tbsp | sugar | |
| 1 tbsp | baking powder | |
| ¼ tsp | baking soda | |
| ¼ tsp | salt | |
| 2 | eggs | |
| ½ cup | melted butter | |
| 1¾ cups | buttermilk |
1. Blend dry ingredients. Separate eggs. Heat iron.
2. Beat egg yolks and melted butter together until smooth. Beat in the buttermilk. Use a bit of lemon juice in milk as a replacement for buttermilk.
3. Beat egg whites until medium-to-stiff peaks (it’s morning: who knows just how long I beat them).
4. Pour wet over dry ingredients and carefully fold wet, dry and egg whites together with a spatula. Fold in nuts if desired.
6. Grease waffle iron with spray lubricant and bake.