Serve these savory waffles with our Gravlax.
- Yield: Makes 30
Source: Martha Stewart Living, December 2001
- 1 cup all-purpose flour
- 1 teaspoon curry powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon coarse salt
- 2 large eggs, separated
- 1 cup nonfat buttermilk
- 4 tablespoons unsalted butter, melted
Preheat oven to 200 degrees with rack in center. Line a rimmed baking sheet with parchment. Transfer to the oven. Heat a waffle iron. Sift flour, curry powder, baking soda, baking powder, sugar, and salt in a bowl.
In a medium bowl, whisk egg yolks, buttermilk, and butter. Pour into dry ingredients; stir until just combined.
In a medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
Pour about 1 tablespoon batter onto each section of the waffle grid. Close lid; bake for 3 minutes, or until no steam rises from iron. Transfer waffles to baking sheet in oven until ready to use.