- 4
Ingredients
- 3/4 cup all-purpose flour Ask a question about this ingredient.
Preparation
Step 1
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.
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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 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!
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)
AJ, you are speaking my language. (Check out the waffle maker review I did for the WSJ -- no Belgians allowed:
Well that's a bummer, but I'm glad you were able to salvage them. I had a similar experience once with a rather wimpy Belgian waffle maker -- it never got hot enough to crisp them so they just came out like tasty steamed dumplings. If your baking powder is old, that could also be an issue. Did you use milk or buttermilk? I'm considering editing this recipe to recommend souring the milk with vinegar to better mimic buttermilk and help activate the baking soda. Thanks for trying them and letting us know! (Sorry for the confusing first post of this response -- I was signed in as one of our photographers to give her photo credit.)
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