Food & Cooking Recipes Appetizers Curry Waffles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 30 Serve these savory waffles with our Easy Gravlax. Ingredients 1 cup all-purpose flour 1 teaspoon curry powder ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon sugar ½ teaspoon coarse salt 2 large eggs, separated 1 cup nonfat buttermilk 4 tablespoons unsalted butter, melted Directions 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. Rate it Print