WafflesThere is a famous story about the legendary Oregon track coach Bill Bowerman and a waffle iron. He allegedly destroyed one in his efforts to create a shoe with a sole that gripped the track better. The result can be seen on the bottom of any running shoe on the market today.
Which is all kind of ironic seeing as how it is pretty hard to find a better food for training than the waffle. The only way to ingest more carbohydrates – the raw fuel distance runners need to survive – would be via an IV.
So, as a result, I’ve gotten pretty good at whipping these out and its pretty simple to do if you follow a few key tips. The first of which is use a decent waffle iron like this one produced by Black & Decker. Second is to use buttermilk, that gives it more flavor. And the third is to whip the egg whites, which makes it properly fluffy.
This version makes two-and-a-half waffles about a foot square. It doubles up no problem at all. Also, if you make extra, undercook them slightly so they toast to doneness. The cooked waffles will last a day or two in a ziplock bag.
Sift the flour, baking powder and salt together into a large mixing bowl.
Separate the egg whites and yolks. Set the egg whites aside.
Mix the buttermilk, butter and egg yolks in a medium bowl.
Mix the liquid portion with the dry portion stirring vigorously until uniform.
Whip the egg whites by hand or in a blender until two-inch tall peaks can be formed (this is much easier in a blender). Mix the egg whites into the waffle batter.
Heat the waffle iron. Spray both griddles once with Pam or some other non-stick spray. Spread just more than a third of the batter onto the griddle and close. Cook for five or six minutes until done.
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