Buttermilk Waffles with Clay Walker - Martha Stewart

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides a similar tangy flavor with fewer calories, while milk with vinegar is a budget-friendly substitute.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds more fiber and nutrients, while cake flour is often less expensive.

Prepare a deep waffle iron by spraying it with vegetable spray on the top and bottom.

If you don't have buttermilk, mix 1.5 cups of whole milk with 2 tablespoons of white vinegar and let it sit for 5 minutes to thicken.

In a bowl, break up 2 jumbo egg yolks and whisk them.

Add the thickened buttermilk to the egg yolks and whisk together.

In another bowl, combine 3/4 cup of sour cream, 1 teaspoon of baking soda, and 2 tablespoons of cornmeal, mixing well.

Sprinkle in 1 cup of flour and mix until just combined.

Melt 5 tablespoons of unsalted butter and add it to the mixture, stirring to combine.

In a separate bowl, whip 3 egg whites until fluffy and gently fold them into the batter.

Pour a ladle of the batter into the preheated waffle iron and close the lid.

Set the timer for 5 minutes and wait for the waffles to cook until golden brown and crisp.

Once cooked, carefully remove the waffles and serve immediately with butter and fresh maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens