These buttermilk waffles are from the original Joy of Cooking, which has the reputation of being a most reliable cookbook for basic recipes and techniques, but I don't use it much for things other than breakfast foods, baking recipes, and meat-cooking techniques.
In fact, I find the vegetables section hopelessly and hilariously dated -- lima bean casserole or cooked lettuce, anyone?
But after I give that section a chuckle, I move on to the 'griddle cakes' chapter, which includes lots of variations of pancakes, crepes, waffles, and, well, griddle cakes.
My small issue with buttermilk anything is that I'm left with half a carton of buttermilk to go bad in my fridge. But apparently, I could freeze leftover buttermilk and use it later with good results in baking and cooking. Have you tried this?
classic buttermilk waffles
makes 5-6 waffles
2 C flour
1/4 teas baking soda
1 1/2 teas double-acting baking powder
1 Tbs sugar
1/2 teas salt
2 eggs, separated
1 3/4 C buttermilk
6 Tbs melted butter
In large bowl, sift together flour, soda, powder, sugar, and salt. In another bowl, beat 2 egg yolks, then add and beat together buttermilk and melted butter. Pour wet ingredients into dry ingredients, stirring until just combined.
In clean bowl, beat 2 egg whites until stiff. Fold them into the batter, being careful not to swish too many of the air bubbles. Cook batter in waffle iron.