The Breakfast Issue

Buttermilk Waffles

To make an easy substitute for buttermilk, mix 1 tablespoon white vinegar or lemon juice into 1 cup of milk for each cup of buttermilk a recipe calls for. Let the milk stand for 10 to 15 minutes, until it thickens very slightly and curdles.


1 cup unbleached all-purpose flour

1 tablespoon cornmeal

1 teaspoon baking soda

½ teaspoon table salt

1 egg, separated

⅞ cup buttermilk

2 tablespoons unsalted butter, melted

Butter, for serving

Rouses Maple Syrup, for serving


Preheat waffle iron for at least 10 minutes.

Sift together the dry ingredients in a medium bowl. In a separate bowl, whisk yolk with buttermilk and melted butter.

In a third bowl, beat egg white until stiff peaks form.

Add buttermilk mixture to the dry ingredients and mix well; gently fold egg white into batter.

Spray waffle iron with oil. Spread appropriate amount of batter onto waffle iron. Following manufacturer’s instructions, cook waffle until golden brown, 2 to 5 minutes.

Serve with butter and syrup.

Ingredients used in this recipe