Description
I have tried many waffle recipes and the family always says this is still their favorite. They are crispy and airy.
Adapted slightly from the “Waffle of Insane Greatness” recipe. The original version of this recipe calls for 1 cup milk or buttermilk, but I split the difference and use ½ cup of each. The corn starch helps to give the waffles a crispy light texture. Also, this waffle works in any kind of waffle maker.
Ingredients
- ¾ cups All-purpose Flour
- ¼ cups Cornstarch
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Table Salt
- 1-½ teaspoon Sugar
- ½ cups Milk Or Half-and-Half
- ½ cups Buttermilk
- ⅓ cups Canola Oil Or Vegetable Oil
- 1 whole Large Egg, Lightly Beaten
- ¾ teaspoons Vanilla Extract
Preparation
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, canola oil, egg, and vanilla. Whisk to blend well, try to eliminate lumps. Set aside to rest for 30 minutes.
Preheat a waffle iron. Follow your waffle maker’s instruction manual for this. There’s no need to grease the waffle maker.
Pour an appropriate amount of batter into your hot waffle maker; this amount will vary between waffle irons and you should plan to use your first waffle as a test subject. Cook until golden and crisp.
