Food & Cooking Recipes Breakfast & Brunch Recipes Donn's Waffles 3.0 (30) 5 Reviews 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 January 17, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients 2 large eggs, separated, plus 3 large egg whites, at room temperature 1 cup all-purpose flour ¾ cup sour cream 2 tablespoons coarse cornmeal 1 teaspoon baking soda 1 ½ cups buttermilk 5 tablespoons salted butter, melted Vegetable oil cooking spray, for waffle iron Directions 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. Cook's Notes Serve warm waffles with butter, maple syrup, and raspberries. Rate it Print