Sour Milk Waffles
Adapted, only slightly, from The Breakfast Book by Marion Cunningham
I made very few changes in the recipe – why mess with perfection? – but I did streamline the instructions a little bit to make the more linear. I added grams for things (I still owe you grams for baking soda, which I’ll do soon!), and that’s about it. The recipe is perfect as is. A reader made a good note, that I’d like to add here for permanence: modern, American milk is so pasteurized that it doesn’t so much sour but spoils instead. So, given the circumstances, I would recommend making your own sour milk by adding vinegar to milk – and not taking chances.
2 cups (473 ml) whole milk
2 tablespoons (27 ml) white vinegar
2 large eggs, separated
2 cups (250 grams) all-purpose flour
1 tablespoon (12 grams) sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup (1 stick; 113 grams) unsalted butter, melted
1. In a measuring cup combine the milk and vinegar, stir, and let stand for 10 minutes. Put the egg yolks in a large mixing bowl and beat until uniform and slightly more pale. Stir in the sour milk and set aside. In another bowl, combine the flour, sugar, baking soda, and salt, and whisk until well mixed. Add the flour mixture to the yolk mixture and beat with a whisk until smooth. Stir in the melted butter and whisk until well blended.
2. Using a handheld mixer, beat the egg whites until stiff but still moist, for a few minutes. Gently fold the whites into the batter.
3. Add the batter to the preheated waffle iron and cook according to the manufacturer’s instructions.
Makes about 10 waffles.