Waffles

Charles Hambrick’s waffles are crisp and golden outside with a light, airy centre. Buttermilk adds a slight tang, while yellow cornmeal lends colour and a delicate crunch; cornstarch is offered as an alternative.

The eggs are separated. Yolks are beaten with buttermilk, melted butter and optional vegetable oil, then the dry mixture of flour, cornmeal or cornstarch, baking powder, baking soda, salt and sugar is gently stirred in.

The egg whites are beaten stiff and carefully folded into the batter. This final folding stage follows the gentle mixing of the wet and dry ingredients.

The batter cooks in a greased, preheated waffle iron. Finished waffles can wait directly on an oven rack while the remaining batter cooks, a step intended to preserve their crispness.

Hambrick serves the waffles warm, with butter, maple syrup and other toppings as desired. The recipe gives yields for both large Belgian-style and smaller American-style waffles.