Martha cited this recipe from Donn Chappellet as one of her favorite breakfasts. The egg whites cause the waffles to puff up and then fall quickly, so serve each piece as it finishes cooking.
- Servings: 6
Source: Martha Stewart Living, February 2010
- 2 large eggs, separated, plus 3 large egg whites, at room temperature
- 1 cup all-purpose flour
- 3/4 cup sour cream
- 2 tablespoons coarse cornmeal
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- 5 tablespoons salted butter, melted
- Vegetable oil cooking spray, for waffle iron
Preheat a waffle iron on the highest setting. Mix together yolks, flour, sour cream, cornmeal, and baking soda. Stir in buttermilk, 1/2 cup at a time. Stir butter into batter (do not overmix).
Beat whites with a mixer on high speed until stiff peaks form. Stir half into batter. Gently fold in remaining whites with a rubber spatula.
Coat waffle iron with cooking spray. Pour a heaping cup batter into center of waffle iron (batter should spread to edges without overflowing). Close lid, and cook until waffle is golden and crisp, about 6 minutes.
Remove waffle from iron. Quickly toss between your hands to release steam and help retain crispness, and serve. Repeat with remaining batter.