Monday, 9 September 2013

Waffles for One

I've been wanting to try making waffles for quite a while. The urge usually strikes on quiet mornings when I'm home alone. Buuuut, I always seem to talk myself out of it. "Who's going to eat them all?", "Will this waffle maker from the 60's even work?", "I don't have any buttermilk", "Toast and yogurt is so much easier.." Blah, blah, blah.

But today! Today I told my brain to quiet down and I hauled out the super old Toastermaster Waffle Iron from the back of the cupboard and set to work. I chose this recipe because it had a smaller overall yield and really really positive reviews. I didn't have any buttermilk so I made an excellent substitute with lemon juice - see the link below.
About halfway through making the recipe I saw that I had to whip egg whites and make soft peaks and then gently incorporate them...and I got thinking that maybe this was going to be more effort than it would be worth. I persevered, though, (although it was super easy and totally not a big deal) and I'm quite happy to report that they were most definitely worth it. There is something really special about putting effort into a meal that is just for you and no one else. After all, you've got to love yourself too.

Light & Crisp Buttermilk Waffles   
 Recipe adapted from Fine Cooking

3/4 cup all-purpose flour        
1/4 cup cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk (substitute)
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1 tsp. vanilla extract 

Instructions:
Pre-heat the oven to 200°F and turn on your waffle iron.

Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a liquid measuring cup. Add the egg yolk and set aside.

In another bowl, beat the egg white to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a rubber spatula just until incorporated.

Pour the batter onto the hot waffle iron and cook until the waffle is crisp and browned. Every waffle maker is a bit different so experiment with the temperature and amount of batter to add until you get it right. Put the cooked waffles in the oven, directly on the rack to keep it warm and crisp (don't stack them). Repeat with the remaining batter, holding the waffles in the oven. When all the waffles are all cooked serve immediately with all your favourite toppings. Hard to go wrong with powdered sugar & peaches.

Favourite Music Pairing: Ella Fitzgerald, I've Got a Crush on You  =)

**Even though I made a smaller batch, I ended up with about 10 extra waffles. I know they don't keep well so I am freezing them. I've read online that they freeze really well for 1-2 months and are easy to reheat in the toaster. Suh-weeeet!