Sweet-Milk Waffles

Crunchy exterior, custard-like inside, with good mouth feel and flavor - this is a waffle to love!

There are two recipes for waffles - buttermilk and this sweet milk version. Rather than making a faux buttermilk, this recipe has you add cream of tarter to the dry ingredients, and reduce the amount of milk, but otherwise the recipes are the same.

An interesting feature of the recipe is that you add 1T of cornmeal to the dry ingredients. It adds a subtle crunch to the waffle - a really nice touch.

The recipe also instructs you on a very specific mixing method. You slowly pour the liquid ingredients into the dry, all the while while folding it in. This would have benefit from a second set of hands (13 daughter, I'm looking at you!), but I managed by myself. At the end of the liquid addition, I had large moist clumps in a liquidy batter. Resist the urge to even it out, because you still need to fold in the egg whites. After these were folded in, batter texture was evened out and very light. Excellent flavor, although a tad too salty.

You are also instructed to make sure the outside is a definite brown. I increased my waffle iron's temperature. The result redefined waffles for me. I've never tasted a waffle that was so perfect.

This recipe alone warrants purchasing this cookbook!