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.
The Breakfast Issue
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.