Doniel’s Buttermilk WafflesMarch 9, 2015
This recipe is courtesy of Doniel Winter from the Asia Bed and Breakfast Spa in Asheville, NC.
The ancient Greeks cooked flat cakes, called obelios, between hot metal plates. Through Medieval Europe these cakes, made from a mixture of flour, water or milk and sometimes eggs, became known as wafers. In the 13th century they began to be stamped with designs ranging from family crests and landscape scenes to the characteristic grid pattern.
During the Renaissance, wafers becomes so popular that they were even sold by street vendors outside churches. The Dutch were particularly fond of them and colonists introduced them to the US in the early 17th century where they met their perfect match, maple syrup.
Thomas Jefferson is said to have purchased a long-handled waffle iron while traveling through the Netherlands and technically introduced the first waffle maker to America in 1789. Thank you, Thomas Jefferson.
1 cup flour
1 cup organic blue cornmeal
1 teaspoon salt
1 1/2 teaspoons baking soda
2 eggs, separated
1 3/4 cups buttermilk
4 tablespoons butter, melted
Heat a waffle maker.
Whisk dry ingredients together in a medium bowl. In a separate bowl whisk the egg yolks with the buttermilk and melted butter. In yet another bowl beat the eggs whites to form 2 inch peaks.
Add the liquid ingredients to the dry ingredients in a thin steady stream while mixing gently with a rubber spatula. (Do not add liquid faster than you can incorporate it into the batter). Toward the end of mixing, gently fold the egg white into the batter.
Spread appropriate amount of batter into the waffle iron and cook until golden brown. Dust with powdered sugar and serve warm with fresh fruit and maple syrup.