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Recipe

Light, Crisp Waffles

Scott Phillips

Yield: Yields four or five 8-inch waffles.

Serve with melted butter and warm maple syrup, or try making your own Brown Sugar Syrup.

Ingredients

  • 3-1/2 oz. (3/4 cup) bleached all-purpose flour
  • 1 oz. (1/4 cup) cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 cup buttermilk
  • 1/4 cup milk
  • 6 Tbs. vegetable oil
  • 1 large egg, separated
  • 1 Tbs. sugar
  • 1/2 tsp. vanilla extract

Nutritional Information

      Nutritional Sample Size per waffle
      Calories (kcal) : 290
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 10
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 45
      Sodium (mg): 380
      Carbohydrates (g): 25
      Fiber (g): 1
      Protein (g): 5

Preparation

  • Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

  • In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

  • Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

  • Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer’s instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them). When all the waffles are cooked, serve immediately.

Whole-Grain Waffles
Add 1/4 cup wheat germ to the dry ingredients.

Chocolate Chip Waffles
Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.

Cornmeal Waffles
Substitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch).

Cranberry Orange Waffles
Stir 2 tsp. finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.

Reviews

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Reviews

  • Dellys1602 | 02/04/2017

    Best waffle recipe ever and I have tried a few. I could not purchase corn starch (Australia) so used arrowroot instead. They are so light and my family all loved them. I'm going to try freezing a couple of them to see how they go as it is mostly just my husband and self to eat them. Thank you so much for this recipe

  • kurseong | 01/24/2017

    Best waffles ever.

  • jenncc | 01/01/2017

    Great waffles with perfect crisp texture and just the right amount of chew.

  • divi2 | 12/28/2016

    These are the best waffles ever! I've made them with powdered buttermilk - the batter is a little thinner but they crisp up wonderfully and with regular buttermilk - batter is much thicker. Theses are a constant request on the holidays.

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