Wednesday, November 10, 2010
The waffle iron died this weekend. It just gave out. Luckily, it happened on the last round of a successful recipe trial. We actually both like this one - it's been a bit of a search. This is a modified version of the one in Professional Baking by Wayne Gisslen. We've used it for pancakes too.
2 cups whole wheat pastry flour (soft white wheat)
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
3 eggs, separated
1 1/2 cups buttermilk (or whole milk plus 1 tsp vinegar)
1/4 cup butter or coconut oil, melted
2 tsp rapadura or sugar
If soaking, combine flour and buttermilk and let sit on the counter overnight, covered. In the morning, stir in egg yolks, butter, salt, baking powder and baking soda. Whip egg whites to soft peaks. Add sugar, then whip until stiff peaks form. Fold into batter and cook on greased waffle iron.
If not soaking, mix flour, salt, baking powder and baking soda. Separate eggs and begin whipping egg whites with mixer. Meanwhile, stir together egg yolks, buttermilk and melted butter or oil. When egg whites are at the soft peak stage, add sugar and continue whipping until stiff peaks form. Add milk mixture to flour mixture and stir until moistened. Fold in egg whites and cook on greased waffle iron.
If you don't like the buttermilk flavor, use regular milk, increase the baking powder to 1 TB and do not use any baking soda. I'm not sure how you could soak this version though. Replacing the milk with yogurt and water or kefir would still give you the tangy flavor so you may as well use buttermilk. If you want to make the batter the night before and put it in the fridge, just wait until morning to add the baking soda and do the egg white whipping step.