Title: The best buttermilk waffles
 Categories: Breads, Breakfast, Easy, Quick, Quick & eas
      Yield: 4 Servings
 
      1 c  All-purpose flour
      1 tb Cornmeal, optional
    1/2 ts Salt
      1 ts Baking soda
      1 lg Egg, separated
    7/8 c  Buttermilk
      2 tb Unsalted butter, melted
 
  Heat waffle iron. Whisk dry ingredients together in a medium bowl.
  Whisk yolk with buttermilk and butter. Beat egg white until it just
  holds a 2-inch peak. Add liquid ingredients to dry ingredients in a
  thin steady stream while gently mixing with a rubber spatula; be
  careful not to add liquid faster than you can incorporate it. Toward
  end of mixing, use a folding motion to incorporate ingredients;
  gently fold egg white into batter. Spread appropriate amount of
  batter onto waffle iron. Following manufacturer's instructions, cook
  waffle until golden brown, 2 to 5 minutes. Serve immediately. (You
  can keep waffles warm on a wire rack in a 200-degree oven for up to 5
  minutes.) Makes 3 to 4 waffles. (I rarely have buttermilk in the
  house, but I always have buttermilk *powder*. I substitute 1/4 cup
  buttermilk powder + 7/8 cup water for the buttermilk in this recipe.
  I add the buttermilk powder to the dry ingredients, and I add the
  water to the wet ingredients. The flavor is great! I do NOT use the
  cornmeal. Sometimes I add 1 tablespoon sugar and 1/2 teaspoon vanilla
  extract, but the sugar makes the waffles brown more quickly. I
  usually double or triple the recipe. If you don't have buttermilk or
  buttermilk powder, use the recipe for "Almost-as-Good-as-Buttermilk
  Waffles" instead. -jlw) NOTES
  : "The secret to great waffles is a thick batter, so don't expect to
  pour this one. Make toaster waffles out of leftover batter --
  undercook the waffles a bit, cool them on a wire rack, wrap them in
  plastic wrap and freeze. Pop them in the toaster for a quick
  breakfast." -- Christopher Kimball, Cook's Illustrated magazine. By
  "classact"  on Mar 22, 1997
  
  Recipe