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The Doolittle Guest House

Washington, D.C.

Specialty Recipe

Buttermilk Waffles

Ingredients
3 fresh large eggs, separated
3/4 cup buttermilk (use low-fat or no-fat)
1/4 cup melted butter (don't use margarine)
3/4 cup sour cream or yogurt cheese* (use no-fat brand)
1-1/2 cups flour (use organic white or whole-wheat or some combo of both)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon granulated sugar
1/4 cup bran flakes (optional, but good for texture)
1 teaspoon vanilla

* For yogurt cheese, line a strainer with a single layer of paper towel and dump an 8-ounce container of plain, nonfat yogurt into the towel. Set strainer on top of a 2-cup measuring cup and place in refrigerator overnight. In the morning, the "yogurt cheese" will be in the paper towel and the whey to be discarded will be in the measuring cup. Use "yogurt cheese" as a substitute for sour cream.

Preheat waffle iron so it is hot when batter is ready. Beat egg yolks in a bowl, then beat in buttermilk, melted butter, and sour cream, then set aside. In separate, large bowl, sift together dry ingredients (flour, baking powder, baking soda, and sugar). Then set aside. In another bowl, beat egg whites until they hold soft peaks.

Now, combine beaten egg yolk mixture with dry ingredients, then carefully fold in egg whites. Batter is now ready to use for making waffles.

Serve waffles with warm maple syrup. No butter is needed. These are yummy enough without adding more fat.

Serves: 4 to 6

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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