Yield: Yields four or five 8-inch waffles.
Serve with melted butter and warm maple syrup, or try making your own Brown Sugar Syrup.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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.
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.
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
Best waffles ever.
Great waffles with perfect crisp texture and just the right amount of chew.
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.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?