From Giada De Laurentiis, Happy Cooking
SERVES 6 TO 8
1 cup all-purpose flour
1 cup medium-grind cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
2 large eggs, separated, at room temperature
¾ cup buttermilk, at room temperature
¾ cup low-fat milk, at room temperature
½ cup vegetable oil
1 teaspoon pure vanilla extract
Vegetable oil cooking spray, for the waffle iron
Bacon or pancetta, cooked and crumbled
Strawberries, raspberries, and blueberries
Grated Cheddar or crumbled feta cheese
Chopped fresh herbs
Dark chocolate chips
Chopped toasted walnuts, pecans, and almonds
Chocolate-hazelnut spread, such as Nutella
Preheat the oven to 200°F. Heat a waffle on. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk or beat the egg whites until soft peaks form. If you prefer, beat the eggs in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.
Form a well in the dry ingredients and add the egg yolks, buttermilk, milk, oil, and vanilla. Whisk until combined, being careful not to overmix. A few lumps are fine. With a large rubber spatula, gently fold the whites into the mixture until just barely combined, taking care to maintain the airy texture.
Lightly spray the heated waffle on with vegetable oil spray. Ladle the batter onto the waffle on and cook until the waffles e lightly browned and steam is no longer emerging from the sides of the waffle maker. Keep them warm in the oven while you cook the remaining batter.
Arrange the waffles on a platter and surround them with small bowls of toppings.
Photographed by Alli Shepherd.