Taking the time to beat the egg whites, and mixed into the batter, gives a light, airy and crunchy waffle. Be sure to use a normal cornmeal, rather than stone ground. The stone ground will lead to crunchy waffles, which still taste good, but might be too textural for most people.
We used the recipe from page 14 of 150 Best Waffle Maker Recipes, a nifty cookbook to get one inspired to use their unitasker. With us moving recently, I found our waffle maker finally, and tucked in was the review copy of 150 Best. Nothing like homemade breakfast to make a house feel moved into!
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1½ tsp baking powder
- ½ tsp baking soda
- Fine sea salt
- 4 large eggs, separated
- 2 tsp granulated sugar
- 1¾ cups buttermilk
- ¼ cup melted butter, or avocado oil
Preheat a Belgian style waffle maker, I set mine at about middle of it.
In a large mixing bowl whisk together flour, cornmeal, baking powder, baking soda and 1 tsp salt.
In a medium bowl, whisk together egg yolks, sugar, buttermilk, and butter or oil until blended. Pour over flour mixture and stir until just smooth.
In another medium bowl, beat egg whites with a pinch of salt until stiff peaks form.
Fold one-third of the egg whites into batter until blended, then gently fold in remaining egg whites just until no white streaks are visible.
If needed spray waffle maker with cooking spray.
Ladle in batter and cook according to manufactures directions. For a large Belgian style machine, use about ¾ cup of batter, poured into the center. Close lid, turn over and let cook until steam has stopped coming out. Pop out with a fork and serve. We made 6 full waffles.