Buttermilk Waffles 
Makes 3 to 4, depending on size of Waffle Iron

The secret to great waffles is a thick batter, so don’t expect a pourable batter. The optional dash of cornmeal adds a pleasant crunch to the finished waffle. This recipe can be doubled or tripled. Make toaster waffles out of leftover batter—undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap, and freeze. Pop them in the toaster for a quick breakfast.

1 cup (5 ounces) unbleached all-purpose flour
1 tablespoon cornmeal (optional)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, separated
7/8 cup buttermilk
2 tablespoons unsalted butter, melted and cooled

1. Heat waffle iron. Whisk dry ingredients together in medium bowl. Whisk yolk with buttermilk and butter.

2. Beat egg white until it just holds a 2-inch peak.

3. Add liquid ingredients to dry ingredients in thin, steady stream while mixing gently with rubber spatula. (Do not add liquid faster than you can incorporate it into batter.) Toward end of mixing, use folding motion to incorporate ingredients. Gently fold egg white into batter.

4. Spread appropriate amount of batter onto waffle iron. Following manufacturer’s instructions, cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (In a pinch, you can keep waffles warm on wire rack in 200-degree oven for up to 5 minutes.)

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Almost-As-Good-As Buttermilk Waffles
If you’re out of buttermilk, try this variation with milk. By making your own baking powder (using baking soda and cream of tartar; see the Science Desk) and by cutting back on the quantity of milk, you can make a thick, quite respectable batter. The result is a waffle with a crisp crust and moist interior.

Makes 3 or 4
Follow recipe for Buttermilk Waffles, adding 1/2 teaspoon cream of tartar to dry ingredients and substituting scant 3/4 cup milk for buttermilk.