Our friends and family in Florida are laughing this morning ...
There's a blizzard blowing through New England today. That calls for a sweet pile of waffles and some salty bacon to temper the maple sweetness. Oh boy! It feels like I'm ten years old again and it's a snow day! It's actually voting day in our little town. The polls remain open, but the annual town meeting has been re-scheduled due to the weather. So, SB and I will fortify ourselves with these waffles and bacon and head out a bit later in the pick-up to go cast our votes. Hurray for democracy!
1 1/3 c. fine grind cornmeal
1 c. all purpose flour
1 3/4 tsp. baking powder
1/4 tsp. baking soda
a scant teaspoon salt
3 1/2 tbsp. sugar
2 1/3 c. buttermilk, room temperature
2 large eggs, separated
6 tbsp. butter, melted
1/4 tsp. vanilla
Making the Waffles:
1. Whisk the dry ingredients together in a large bowl and set aside.
2. Separate the eggs. Place the whites in a clean cold bowl and whisk to form stiff peaks. Set aside.
3. Place the egg yolks in the buttermilk measure and whisk to break the yolks and combine. Add the vanilla and mix gently.
4. Melt the butter in a small measuring cup and cool slightly.
5. Add the butter to the buttermilk measure and mix well.
6. Add the buttermilk mixture to the dry ingredients and mix to make a stiff batter.
7. Preheat a waffle iron, brush with oil.
8. Fold the stiff egg whites into the batter until combined and the batter is fluffy and airy.
9. Spoon about one cup of batter onto the heated waffle iron, spread evenly with a spatula. The amount of batter you use depends on your waffle iron. Act accordingly.
10. Close the waffle iron and cook until golden brown and crisped.
11. Remove from the waffle iron with a knife and spatula.
12. Keep warm on a rack in a warm oven until all the waffles are cooked ... OR serve immediately.
13. Excellent with blueberry compote, flavoured butters, or maple syrup.