Aretha Frankenstein's Waffles of Insane Greatness

I get so tired. Would you please get serious at Food52 and use weight (grams) in stead of cups? Cup measure is very imprecise unless you measure fluids.
Regards from a European.

Saw the post on IG and immediately pulled out my wafflemaker! 40 minutes later, enjoying crispy on the outside, soft and pillowy on the inside waffles, Delish! The recipe is incredibly easy which makes this a winner. One bowl, throw it all in, and let it sit for 30 minutes. I used half buttermilk half whole milk and melted butter. The only negative-it doesn't make enough waffles!

Have been making this recipe for a few years. Best recipe ever. I am wondering if anyone has had any luck preparing the mixture the night before. I have a large breakfast gathering coming up, and would prefer not to prep the day of.

A family favorite, this is one of our go-to recipes when hosting brunch for family or friends. The crisp shell-like outside with the steamy soft inside is what makes them work for people; you don’t have to over-iron them to get the texture contrast. For our gluten-free friends, we’ve experimented and learned that King Arthur’s Gluten-Free Measure for Measure Flour works really well in this recipe.

I've tried many waffle recipes over the years . . . these waffles are best when you don't have the time (or forgot!) to start the yeast-ed variety. Light on the inside, crispy on the outside. I used half whole milk half buttermilk. I used butter not the oil. I didn't have enough corn starch so I used potato. Delicious & Quick.

This recipe works well in both my Waring round flip maker and my All Clad square maker. I make a double recipe and add a tablespoon of malted milk powder to the batter.

Best waffle recipe I've found. However, the recipe as written makes for 2-3 waffles in a Belgian-style waffle iron. For our family of 4, I triple the recipe and store the extras in our freezer. These reheat from frozen beautifully in the toaster oven.

I did not get the same results as other reviewers. The waffle was very eggy tasting, not crispy and the quantity of butter made the waffles greasy.

I’ve been making these for several years in a flip over style waffle maker. The secret to getting both sides crispy is to flip the waffle maker right after filling it. The waffles are light, airy and crispy, served with sides of fruit and breakfast meat.

I have made waffles for my kids for years and never found the perfect recipe. With my oldest daughter I would use Bisquick but they were never that great. Once my second daughter came and was old enough to eat waffles (3 years later) we tried Aunt
Jemima because she liked the lady on the box. The waffles were OK but still not the right ones. Once my son was born I had gone through several different recipes. My son prefers Belgian waffles but my wife prefers normal waffles. I once ate waffles at waffle hut and they were not bad. I stumbled upon this recipe a few years ago and this is now my go to for waffles. This review makes no sense much like to ones that say I love this recipe but change the ingredients and proportions. If you change the recipe because you like to ruin perfection great, but guess what no one cares to hear about it!

Maybe it's dumb to add on but, having tried all the recipes after getting a waffle iron for Christmas a few years ago, this is the recipe I keep coming back to. My waffle iron is for the thick Belgian kind and this recipe works best if you blitz the batter in a Vitamix and use a combination of milk and Greek yogurt to get a thicker batter that will fill the waffle iron. I always double the recipe and freeze the leftovers for quick 'eggo' schoolday breakfasts. If you're hesitating over this recipe, don't. It's really good.

The best waffle recipe!! I used almond milk instead of cow's milk and they turned out beautifully: crunchy on the edges and soft in the middle and completely moreish

Worked out well! Two slight changes - reduced the oil to 1/4 cup and separated the egg and folded in the whipped white after the 30 minute resting period. The waffles were light and crispy. Next time I’m going to substitute melted unsalted butter for the oil and we will decide which version we prefer.

The absolute best waffle recipe. I have used this recipe for many years and it's always a winner. Perfection on a plate!

This recipe is perfect - comprised of pantry staples, easy to follow directions, and a reasonable breakfast for 2 (or for 1, guilty!) A quick fix for lazy weekends and a nice excuse to have breakfast for dinner.
The waffles are best when the batter has had a chance to rest but I haven't had issues or complaints when I've been impatient, either.
I've food-gifted the dry ingredients with instructions for adding wet later, and have found success there also. Insane Greatness Indeed!

Nice waffles with little fuss! I usually make waffles with separated eggs etc. and would have to do a direct comparison but I thought these were very good. I appreciated light crispiness promised. I did use melted ghee in place of oil for flavor. I can see if one used melted butter which is around 20% water depending on the type of butter you are using, that the result might be different in texture. The batter was thinner than my beaten egg white version, but it spread nicely and baked beautifully. Can't wait to reheat the leftovers in the toaster.

I am not a huge fan of these. I am an experienced cook and when I made these the batter is thin, and they turned out spongy and eggy in the middle. I won't be making again.

I love not having to separate eggs, use a mixture, and dirty 3 bowls in the process! They make the perfect waffle (it’s better with butter), and can withstand a ton of substitutes. I’ve used potato starch, old baking powder, skim milk only, added nuts, fruit, chocolate chips, coconut—it’s all awesome. (Potato starch actually thickens they batter and gives a crispier outside but isn’t quite as fluffy inside.) Using 3/4 cup batter per waffle only makes 2 waffles, so I triple the recipe and freeze the remainder. It’s a keeper.

I would substitute arrowroot for the cornstarch. Much healthier.

Just made these on our george foreman waffle plates. The batter was thinner than I expected which worried me, but they came out great. Fluffed right up. I quadrupled the recipe and got 16 waffles. Next time I will likely reduce the salt a little, but it is the right amount of sugar. This was not too sweet like most recipes I have seen. The waffle was light, airy, and I think would be a great vehicle for sweet or savory toppings. I will definitely use this one again.

Loved the waffles. Thank you!

I would prefer to use butter instead of oil. I came up with separating the eggs and folding in the beaten whites, adding orange or lemon zest and pecans. I do on occasion use buttermilk.

These waffles are amazing! I have made several waffle recipes in hopes of finding one that met all my expectations. These are, light and airy, crispy yet also have some substance to them. They go very well with pure maple syrup. They freeze very well, heat up in the toaster oven or an oven on low. These are most definitely our Sunday go-to recipe. I make the batch in doubles, which gives about 6-7 waffles, 3 for breakfast and freeze the remaining. The last time I made them, I had to get them going quickly so I let the batter sit for about 15 minutes, instead of the 30 that the recipe indicated... they turned out totally fine. So if you are in a rush, don't sweat it!

Unfortunately this is not the best waffle recipe. Maybe the easiest, but not the best. The batter is too thin and waffles are too oily and tasteless. The best waffle recipe is Marion Cunningham's from her "The Breakfast Book." Her recipe has several fussy steps, but produces great waffles.

These waffles are so delicious! Light, crisp and tasty. I used butter and separated the egg yolk and beat the egg whites to soft peaks and folded in. I always do that with pancake and waffle batter.

These are soooooo gooooood. I just bought a new Presto FlipSide Belgian Waffle Maker.

OMG, this recipe is fabulous!!!! Makes a puffy waffle, crisp edges, chewy yet tender inside, light as air.

These have been my go-to waffles for a few years, but oh my goodness, they climb an entire nother notch when you toss some blueberries in before you close the waffle-press.

I recently tested these out for my new stovetop waffler. I used all buttermilk, but separated the egg white and whipped with a pinch of cream of tartar until soft peaks. I then folded the whites into the batter (that was not quite mixed all the way as to not over mix). It was a lumpy batter, (a good thing!) and I did not let it sit. They were amazing! We ate them two nights in a row!

I tried this today. Easy to make and most importantly delicious. My children who usually will only eat waffles slathered with Nutella or honey, devoured these plain. I followed the recipe and checked the comments section for tips before proceeding, I appreciate one commentator who included the measurement in metrics as I am used to using scale.

I’ve been making this recipe for over 7 years. I always make several times the recipe and freeze a bunch.

These waffles are amazing! I was initially concerned with the thin batter, but they came out nice and fluffy. I noticed the serving size and doubled the recipe. There were just enough for our family of six. This is our new go-to waffle recipe!

Let batter set 30 minutes & it was still thin and they didn’t rise when cooking. What did I do wrong? Tasted good but I’ve never had a flat waffle!?! Can anyone tell me my mistake? The picture 👀 looks delish😘

Super easy and delicious! I didn't have any buttermilk or milk so I used almond (unsweetened/no flavor) with a teaspoon of apple cider vinegar and it worked perfectly. Waffles were fluffy and had a nice thin crust.

My husband made it today....it came out greasy and flat. I don't know what went wrong.

Great recipe! I think this will be my Go-To-Waffle recipe for those days when you just want a waffle.

Soooo good!! My only complaint about this recipe is it didn't make very many waffles, only about 3. And we definitely wanted more!

do these freeze well??

I was looking for a simple waffle recipe. Normally waffles are time consuming (folding egg whites to keep them fluffy or yeasted). But this recipe didn't need that. I was intrigued (and doubtful). Tried them yesterday and I was very impressed. The waffles got so fluffy while in the waffle maker and a nice crispy exterior when done. I even made another batch today to put in the freezer, as they toasted up nicely this morning. I will definitely be making these again and again. I used buttermilk, so that might have helped with the fluffiness. Such a lovely lightness to the waffles. So glad I tried this recipe. Thanks!

Made these this morning. They were very tasty. Sadly, our 1960's GE waffle maker just didn't work well enough to make these waffles as fluffy and crispy as I know they would have been given the proper equipment. I really think this recipe should have been written doubled the amt. to begin with. I had a total of 4 people to feed and didn't double the recipe to start with. Will make again.

Just made these for my family tonight. They loved them - OMG are they good. Krustees has just been banned from my kitchen. thx

These are my new go to recipe for waffles! I doubled the recipe since I had a pretty hungry crew and I ditched the oil and used butter. I also added vanilla bean paste to the mixture. They flew off the table!

I LOVE this recipe. They take longer to cook than other recipes I've tried recently, but they eventually got a nice deep golden color and crisp exterior. So easy, so delicious. I'm going to play with adding spices, flavorings, and other garnishes next time.

I've searched waffle recipes the world over and if you don't beat your egg whites stiff and fold them in, you may as well use pancake batter, yuk! Plus you need as least 3 eggs. These waffles were flat.

Worst waffle recipe I've ever used.

Tried this out tonight after an "overnight recipe" disaster. Used grapeseed oil and light buttermilk. I set my Belgian wafflemaker (deep grooves) to 3.5 and while the first was nice and crispy (I buttered the grill right before) the 2nd waffle got limp right away. I went to setting 4 and definitely got an interior cooked through with a nice crispness that stayed. My yield was only 4 waffles, so will definitely double for next time. Will have to test out how these toast in the morning. The flavor was great and the crisp is nice if you can eat them right away. I also forgot to reduce the salt, so used 3 tsp of sugar and it was perfect.

this recipe was really good; i like that it's really easy :D i used all buttermilk and sunflower oil. subbed potato starch for cornstarch and it still came out alright, in case anyone was wondering!

Loved this recipe! It's so easy to make (no whipped egg whites!) and yields light and fluffy waffles. I used white whole wheat flour and the waffles still came out very light with a crisp crust. Recommend using buttermilk rather than regular whole milk - greater flavor!

Followed recipe to a "T" even at high altitude. I couldn't make them fast enough for the family. One of the best waffles, crispy on the outside and light on the inside, of course I used my 1970s waffle iron.

Greatest waffle recipe ever.

Haven't made waffles for a while, so I thought this was a good recipe to try. They were crispy, but not a rave. I'll try them again using buttermilk, (I was out).

Waffles success! These came out perfectly--great recipe, will make again. Very crisp!

These were a total fail for me. They were greasy and weirdly gooey from the cornstarch. We had to throw them out.

These were great. Light and crispy without having to dirty an extra bowl to whip egg whites. Used buttermilk and coconut oil, just because I like the flavor. Salt seemed high even before I read the comments--I used about 1/4 tsp.

Butter has higher water content that oil, which may affect crispness, and regular milk vs buttermilk may be culprit for runny batter.

I have used both types of waffle maker and prefer them made with the normal one. I also find them a tad too salty so have cut that back. I use veg oil instead of butter and usually use buttermilk. Light, crispy and fabulous.

I did use a Belgian Waffle maker, which also has a doneness gauge which I leaned toward more well-done than not. Whenever I make pancakes or waffles, I don't like to have batter that is too thick, but certainly didn't add enough extra milk to make it runny. Just kind of a feel thing. We thought the waffles were both light and tender-crispy -- not crispy like a crispy toast or a chip! Hope this helps. I also thought they were perhaps a tad on the salty side, but didn't mind because went well with sweet syrup. I can't remember if I used salted or unsalted melted butter -- I mostly use unsalted when making things like t his, but can't recall for sure this particular time. The buttermilk might have added to the tangy-salty taste as well. I didn't double the recipe, I felt it made more than 4 waffles -- maybe 6, but I did thin out the batter.

I made these tonight for dinner. Doubled the recipe, used melted butter instead of oil. Amount of salt was fine. The batter wasn't thick, but it also didn't seem too thin. They were good, but weren't crispy like I expected. Are they better suited for a Belgian Waffle iron? I just used a regular one. What's the trick to making them crispy?

I used unsalted French butter and doubled the recipe since my kids have never met a waffle they didn't eat. No whole milk or buttermilk in the house so used a can of 2% evaporated (can was about to expire so I figured, why not?). Added about half of a 6oz cup of 2% Greek yogurt and then topped off with skim to get 2 cups. Since I was doubling, and read some comments, I used 1/4 cup corn starch and 1/4 cup rice flour (another pantry item that hangs out and gets little use in my house. Verdict by my guys: best waffle ever, better than Bittman's overnight. The double recipe yielded 13 waffles in my Krups square 4 waffle iron.

I used buttermilk and butter -- I put in a little extra buttermilk because the batter seemed a little thick. They turned out perfect

These were awesome -- so light and crispy to the last bite!

Just finished eating the best waffle ever. After tasting the waffle, I will eliminate or reduce the salt. I made it just as the recipe called for it. It was light, it was crispy and it made 4 waffles - just enough for our Cuisinart 4-waffle waffle maker. I measured and followed the recipe exactly.

I just made these waffles and they came out perfect! I used 2% milk instead and vegetable oil. I'm going to try butter next time. Anyhow, I didn't get it right until making the second one. I have a Cuisinart waffle maker and I put the setting at 3.

Interested that there's a lot of comments about the thinness of the batter… just made these and found after sitting for 10 mins, the batter was fairly thick. Turned out great though! Might put more vanilla or spices next time… but would be a fabulous vehicle for savory treats!

so, like a few people who have commented, my batch is coming out very doughy-not crisp at all. I can hardly get it out of the waffle iron in one piece. This while the waffle itself is lovely golden brown. Could it be a result of the fact that I used the vegetable oil instead of butter?

These are simply the best I've ever had. I made the batter the night before because I wouldn't have time in the morning. Refrigerated it and took it out in the morning before going to church. I wanted the batter to be room temp. They came out perfectly! I could only get 3 waffles with my waffle maker. Next time I'll double it and refrigerate left over batter, if there is any, for the next morning. In the future I'll add bacon or fruit after it's on the waffle maker.

Is it possible to add a conversion table to the metric system for all recepies? It would be great! :)

These are spectacular waffles--just as described, nicely crisp outside and tender inside. I found today that I like them best with a combination of canola and butter, and combination of buttermilk and 2% milk. And I'm also finding that they brown best on my flip waffle maker if all the sections are full (that is probably obvious to the more competent makers of waffles out there) and I bake them for about 5-5.5 minutes.

hi there, i am a new food52 user, im on the lookout for great recipe. found this recipe, and the photo impressed me. Tried to make it this morning, but after i mix them all, i feel like the batter is too light (watery), did i make it wrong? or should it be thick after we rest it? cheers

@ Jessica........How do I find Aretha Frankenstein's Pancake Mix. Would really like to give this a try. Thanks for your help.

Really disappointed with this recipe after reading such glowing reviews. Was looking to try something different from my usual Joy of Cooking (Sixth Edition 1975), which I have made on average at least twice a month since I was a child. I didn't want to bother with a yeast version and was lured by all the positive comments. These were limp (not crisp at all) and lacked any distinct flavor.

A wonderful and simple waffle recipe, but I definitely would make a few adjustments next time I make it. I was unsure as to whether to have my waffle iron on medium or high heat, and next time I'm putting it on high. The flavor was great, but they struggled a little bit with getting crisp on the outside.

Just made these--great recipe. I'd been looking for a waffle recipe that yielded light, crisp waffles and didn't taste like pancakes in another form. I used low-fat buttermilk but otherwise made no changes. This made 3 sets of 4 Belgian waffles in a Hamilton-Beach flip waffle maker.

I love making these... this time though I didn't realize I was out of cornstach and used rice flour. In my opinion these were the best yet! A bit chewier and they stayed warmer longer.

Kids loved it... Agree with earlier comment that salt should be 1/4 teaspoon, not 1/2. Also I used almond milk with tablespoon of (maple flavored, it's all there was) Greek yogurt instead of milk, and 1/3 cup melted earth balance instead of butter. All good.

This recipe produces the BEST waffle I've ever tasted. Thanks for posting.

I have a question for anybody: Is there a reason why the sugar is whisked with the wet ingredients vs the dry? He reason I ask is because I recently made a huge batch of the dry ingredients, and I included the sugar in the mix. The mix works great, but I'm still curious if there is a reason for when the sugar is added. I love love love this recipe. Make it almost every weekend. Thanks!

Great waffle recipe. Yeasted waffles are still my favorite, but I get lazy on weekends and often forget to start the batter the night before. This fills in the gap. I've tried the recipe with oil and with butter--and I prefer the melted butter.

We LOVED these waffles as written and we make waffles every week. I thought they were perfect and they have become our "go to" recipe (although I can't stop trying new ones).

One other point noted by another commentator-I find that these don't taste as good once frozen and reheated in the toaster, as I normally do with my Waffles, loading up on a batch Sunday morning for some weekday Waffles. Perhaps the cornstarch (fundamentally the only unique item in this recipe) doesn't allow the product to freeze/reheat well?

I have made these 3 times now since joining Food52, and with one important tweak, my family resoundingly loves these. The salt is too high for the amount of batter created. I have reduced it to 1/4 teaspoon and found it perfect. Reviewing many other waffle recipes I use and love, they all use 1/2 teaspoon of salt to 2 cups of flour, which makes sense that it should be halved inasmuch as this recipe has 1 cup of flour (flour+cornstarch=1 cup). I think the cornstarch here is the key to Waffle Greatness, light crispy perfect.
As for many reviewers here stating they didnt get 4 Waffles out of the recipe, I did. This recipe produces exactly 2 cups of liquid batter, and my 20 yr old Oster Belgian Maker takes 1/2 cup of liquid batter per Waffle. Check your Waffle Iron for instructions-I have one that makes Circus Animal Waffles for my kids and that takes 3/4 cup per shot. So just plan ahead-and know that this recipe produces 2 cups of batter so you can sort out how much to make for your particular Iron.

I'm just not sure what the fuss is about these. I just got a waffle maker, and tried this as my first recipe... And I just didn't think they had that much flavor -- almost no depth of flavor. They were certainly better than the waffles you get at a hotel make-your-own breakfast bar, but to my taste not by that much... There is a local waffle shop in my town that makes incredible waffles, and I'm starting to wonder if those ones are yeasted...

I found this very recipe on food.com, doubled. It is the best waffle I have ever tasted! I made it exactly as written, used an OLD waffle iron. It made 5 waffles, just one too many for the two of us. The extra one was toasted the next morning but wasn't nearly as good. This recipe called for 3 tablespoons of sugar; I had no problem with that; it didn't seem too sweet. I would try melted butter and/or honey but I don't want to mess with success!

These are wonderful. I made with oat flour and replaced buttermilk with almond milk+a glob of yogurt. Nice, light and crispy!

These are wonderful. I made with oat flour and replaced buttermilk with almond milk+a glob of yogurt. Nice, light and crispy!

We've been making waffles, pancakes, or crepes every Saturday for the past 10 years (adding 4 children along the way). I just made these this morning and the kids loved them, asking what I had changed in the normal recipe. The boys go with maple syrup. My daughter uses homemade strawberry or raspberry jam. Thanks for the recipe!

The most genius of the genius recipes I have made so far. I want to try using this batter for a pancake next... Thoughts?!

I am always on the lookout for a great waffle recipe. I'm so pleased I found this on the internet yesterday. We often have breakfast for dinner, much to my youngest son's chagrin. I decided to make these waffles tonight, and will definitely double the recipe. I will be serving them with either butter and syrup or creamed chicken, which I am making too.

I have recently developed an intolerance to dairy products, so milk and butter don't work for me, but I love waffles. Any suggestions to adapt the recipe to my new diet?

Delicious! We just got a waffle iron and for our test run used a Bittman recipe, and they were just ok. A little cardboardy. The second time around, we used this recipe and it was night and day difference. Perfect texture. The search is over. Served with pear ginger sauce (see my pear ginger muffins recipe) with toasted pecans. Heaven. This will be the jumping off point for all future waffle experiments. Thanks for sharing.

We have always used the same waffle recipe in my house (joy of cooking), but, having noticed this recipe, I suggested we try something new for my birthday on Wednesday. This had become an immediate favourite, we've had it for breakfast every day since! My only note to other readers/cooks is along the lines of what others have said before - we have consistently gotten only 2.5 waffles out of this recipe. It's perfect for 2, but I'd start doubling or trippling the amounts if making breakfast for more than 2!

I make this all the time. It is mind-blowing. I really like using browned butter (ghee) in place of the oil, or as a condiment. It makes the waffle taste like waffle-candy!

Also, I have found a 50/50 mix of buttermilk/regular milk to give me the most consistent results.

THANKS FOR POSTING THIS!

I made these today and they were great! Based on previous comments, I doubled the recipe which produced 7 waffles. I also used buttermilk and used half butter and half canola oil. They were crispy on the outside but had great flavor.

We've been enjoying these for over a year now (saw the recipe first time at the food network's website). They are delicious! Thank you for the recipe.

Made these this morning and as good as they were I can't understand how anyone could think that this recipe could possibly feed 4. I had to ration the results to feed 3, and everyone wanted seconds. They were all out of luck. Double or triple it if you like to eat or have hungry 9 year old boys in the house.

I made these waffles for a Birthday Champagne Brunch for my girlfriend. I also made Nancy Silverton's Whipped Cream. The event was a big success. Everyone said they wondered why we don't make more waffles these days. Great recipe. I made enough for two waffles per attendee. I had 10 guests. Put them in the oven directly on the racks per the instructions so they wouldn't get soggy prior to serving. Served with fresh fruit, apple sausage, and champagne.

I have never made waffles in my life but I made these this past weekend for my new husband and me. Used a small Cuisinart waffle maker set on 3. They turned out great! I kept the unused batter in the fridge and made one tonight after stirring it up a bit. Had waffle instead of bread with supper. Still turned out great! By the way...I am not a great cook and have just recently started cooking at home instead of take out. Married life will do that for you. Thanks for this great recipe. Now I can impress my Mom...

Yes, insanely great! Just tried these for dinner on a hot summer night with cold maple syrup, whipped cream and frosted peach compote. A great way to cool off. Looking forward to trying a warmer version this fall.

Yum! I made these for my husband's birthday today, and they were fantastic. Wonderful texture, yummy flavor, great with fresh blueberry compote. The batter ended up resting for closer to an hour with no ill effects. The only comment I want to make is that in our WaringPro Belgian Waffle Iron, this made 2.5 - 3 waffles--definitely not 4. That was perfect for the two of us, but I'd recommend doubling the recipe if you want to feed 4 hungry waffle-eaters.

move over mark bittman: this is now the house waffle recipe. just what a waffle should be.
needed a little more time in my waffle iron to develop the perfect crispness.

I am allergic to cornstarch. Is there a good substitution?

I'm waiting for the batter to rest right now, and while waiting I was wondering if anyone has tried these with other kinds of flour such as whole wheat or buckwheat, and whether that would disrupt the chemistry going on with the corn starch (buckwheat I know is gluten-free, so that might not work).

I can't wait to make these waffles this weekend after all these great reviews! My only question is: butter or vegetable oil? What would work better? And if oil, is canola ok?

Thank you for what promises to be a great breakfast!

My stepdaughter called this evening and said she'd be coming over in an hour -- at 7 pm -- uh oh! What should I make for dinner? The cupboard was basically bare. My daughter said: waffles! I said: Fabulous! Just the occasion to try the new recipe from food52! We rushed over to the store, bought eggs and buttermilk (told you the cupboard was bare!), doubled the quantities, (left out the sugar so my diabetic husband could eat them, too), took out everything that could possibly be put on waffles including pesto, emmenthal cheese, maple syrup, chocolate sauce, honey, nutella, peanut butter, and whipped cream...They were delicious and are going to be our go-to waffle from now on.
Thanks for the wonderful recipe.

We had these waffles for breakfast and they were delicious! Crispy on the outside and silky on the inside. The smell as they were cooking was incredible! I doubled the recipe and used buttermilk, but only half the amount of cornstarch (because I ran out). The result was delicious, but I'll try it with the full amount of cornstarch next time just to taste the difference. We will definitely make these waffles again!

I have the batter sitting right now. Wondering something...is this the right amount of flour? It seems like a really thin batter. Most waffle and pancake batters have much more flour and are thicker and coat the back of a spoon. This is very thin. It worried me. Should it be this thin? Also, how much batter should you put in the waffle iron? 1/4 cup? I am afraid to put too much or it will overflow.

I used buttermilk and I wonder if since the batter was thinner, I didn't pour enough in an area (so It might not have gotten hot enough). Thanks for the tips!

My criminal mind is already at work at how to use this as a platform for a more savory as opposed to sweet dish, maybe crawfish tails or a freaked out lobster salad.

I'm looking forward to giving this one a try - but you've also piqued my curiosity about an overnight version. Is there a recipe you'd recommend for that?

I freaking LOVE Aretha Frankenstein's. As a native Chattanoogan, I have to say there is NO better place to eat breakfast! I'm proud to admit that we stopped making pancakes from scratch at my house and only use Aretha's pancake mix.

I tested out the recipe for breakfast this morning. They were insane! Springy, crispy, light, and delicious. Next time I'll add some tart blueberries and fresh apricots to add a little zing.

Kristen, did you use whole milk buttermilk? I have such a hard time getting it! What's universally available and called "buttermilk" (as opposed to "Bulgarian buttermilk," which may be different in other ways, though I'm not sure about that) is actually a 1% fat "cultured milk product." I hope to make these tomorrow morning! And we are soooo looking forward to it. ;o)

Kristen, did you test this on a waffle iron that wasn't a Belgian waffle iron? We're partial to the old-fashioned kind here, so I have a traditional one whose grid is not as deeply inset. Waffles are in the list of five all-time favorites of Mr. T, so I'm excited to see this, and cannot wait to try it out!! Many thanks. ;o)

I made these waffles today and thought they were great!

I was excited about getting this recipe on email yesterday. However, the waffles were meh. They didn't rise very much so were really dense. Not much flavor. Luckily I planned ahead and had made a blueberry compote and blueberry whipped cream to go on top, and that made the dish!