Author Notes:
This recipe (originally from Aretha Frankenstein's restaurant in Chattanooga, TN) is the ideal I-just-woke-up-from-a-waffle-dream waffle, a morning-of alternative to the overnight yeasted kind. The cornstarch in the batter helps tamp down gluten formation, making these waffles silky and moist inside with a crust as thin and crisp as an eggshell.
Serves: 2 to 4
Prep time: 40 min
Cook time: 10 min
Ingredients
-
3/4
cup all-purpose flour
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1/4
cup cornstarch
-
1/2
teaspoon baking powder
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1/4
teaspoon baking soda
-
1/2
teaspoon salt
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1
cup whole milk or buttermilk (or a combination)
-
1/3
cup vegetable oil or melted butter
-
1
egg
-
1 1/2
teaspoons sugar
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3/4
teaspoon vanilla extract
-
Butter and pure maple syrup, for serving
Directions
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
- Heat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and pure maple syrup or hold in a 200 degree oven, directly on the rack (don't stack them or they'll get soggy). These also reheat very well in the toaster.
- This recipe is a Community Pick!
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