Serves 6
Time: 15 minutes prep, 20 minutes cooking
2 large eggs, separated, plus 3 large egg whites, at room temperature
1 cup unbleached all-purpose flour
¾ cup sour cream
2 tablespoons coarse cornmeal
1 teaspoon baking soda
1½ cups buttermilk
5 tablespoons unsalted butter, melted
Vegetable oil cooking spray, for waffle iron
Candied bacon or blueberries, for serving
Confectioners’ sugar, for serving
Pure maple syrup, for serving
1. In a large mixing bowl, mix together 2 yolks, the flour, sour cream, cornmeal, and baking soda. Stir in the buttermilk, ½ cup at a time. Stir the melted butter into the batter (do not overmix).
2. Beat the 5 egg whites with a mixer on high speed until stiff peaks form. Stir half into the batter. Gently fold in the remaining whites with a silicone spatula.
3. Preheat your Martha Stewart Rotating Waffle Maker and if desired, lightly brush with a neutral flavored oil. Pour ¾ of a cup to 1 cup of batter into the center of the waffle maker, until the batter spreads close to the edges without overflowing. Close the waffle maker and rotate. Set the timer for 5 minutes and cook until waffles are golden brown.
4. Remove the waffle from the iron. Quickly (and carefully!) toss the waffle between your hands to release the steam—this will help it remain crisp. Serve the waffles, with blueberries, confectioners’ sugar and maple syrup, as they are cooked. Repeat with the remaining batter, adjusting the timer as desired for your preferred color.
From Martha: The Cookbook by Martha Stewart. Copyright ©️ 2024 Martha Stewart Living Omnimedia LP. Photographs copyright ©️ 2024 by DanaGallagher. Published by Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Penguin RandomHouse LLC, New York.
