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Finally, A Crisp Waffle

Light, Crisp Waffles

by Pamela Anderson
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Serve with melted butter and warm maple syrup, or try making your own Brown Sugar Syrup.Yields four or five 8-inch waffles.

ingredient discovery
Ingredients all-purpose flour cornstarch table salt more
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

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.

Variations

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.

photo: Scott Phillips
From Fine Cooking 47, pp. 62-65
November 1, 2001

user reviews

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by Lilia37, 7/7/2009I first made the recipe in May or so on a Sunday morning. All week long I waited impatiently for the following Sunday when I could make them again. I may have even dreamed about them. After making these, I see no reason to try any other waffle recipe. They don't even need a topping....just hot straight out of the iron is good enough. When I made them last Sunday my two kids said they couldn't wait for toppings and they ate them hot out of the iron. Warning: the batter is also pretty tasty, on Sunday my 4-year-old asked if she could dip the hot waffle into the batter and eat it that way. I let her (hey, you're only young once) and she proclaimed: "Mommy, I don't like it like this. I LOVE it like this!!"
by jeridaraven, 6/20/2009I created an account on this website specifically to comment on this recipe. When I was young my dad made waffles for us almost every weekend that we were at his house. He used an old waffle iron he had found on the side of the road and it made the BEST waffles! He has since lost the recipe, and I've gone through DOZENS looking for a waffle that even came close to the ones that dad used to make. FINALLY, after purchasing my OWN old waffle iron from the Salvation Army for $5, I found this recipe. Crispy, light, golden brown, perfect, BETTER THAN DAD'S!! I was soooo happy to finally have the PERFECT waffle recipe! My husband, mom, and sister ALL LOVE THEM! Thank you SOOO much for putting this recipe out for everyone to use! :)
by bobdylancooks, 4/4/2009i have a new favorite pamela anderson. my search for the perfect waffle ends here. thank you.
by paraleepw, 3/22/2009I LOVE this recipe and use it exclusively now. The first time, I thought the waffles tasted a little too much like oil though, so the next time, I mixed it up and used melted butter instead and WOW! I love butter though, so be prepared. You don't need to add anything to the tops of the babies before chowing down. Thank you so much!
by paraleepw, 3/22/2009I LOVE this recipe and use it exclusively now. The first time, I thought the waffles tasted a little too much like oil though, so the next time, I mixed it up with melted butter instead and WOW! I love butter though, so be prepared. You don't need to add anything to the tops of the babies before chowing down. Thank you so much!
by amontrone, 3/1/2009Excellent! I made a few changes the second time: half the salt, added cinnamon and double vanilla. Used butter instead of veg oil.
by thedessertlady, 2/8/2009The cornmeal waffles were great. They were light and crispy They were best after a couple of minutes in the 300 degree oven. This gives them extra crisp. I served them with fresh pineapple and raspberries and maple syrup.
by Elonios, 12/6/2008
by chantebo, 10/16/2008Wonderful!
by love2swim, 9/22/2008I've tried many waffle recipes. This one is the best so far. The waffles were light and crisp. I doubled the recipe. I didn't change anything else. Even the picky eater of the house loved them (and that says a lot).The batter was great - not thick or thin - very easy to work with. I will make them again.
by DPinney, 8/30/2008The creator of "One Perfect Pancake Recipe - and nine intriguing variations" has done it again. Positively, the best waffle my family and I have ever enjoyed. Thanks Pam!!!
by sweetmom, 8/6/2008These waffles were terrible. The ratio of liquid ingredients to dry did not work. The batter was extremely thick and unyielding. I will not be trying this recipe again.
by murjess, 7/31/2008Best ever! Our family's favorite recipe. I always make them for morning guests. My 6 year old son is requesting them for his birthday breakfast party.
by MDBDD, 3/23/2008Best Waffles I ever made.
by nevilleward, 3/22/2008These were an amazing Saturday morning treat. I'll go a little lighter on the vanilla next time, but other than that they were perfect. The best thing is the batter is think enough it doesn't ooze from the iron if you put a little too much in!
by hckymom, 3/9/2008I have been trying different waffle recipes for years, and these waffles are great! My family loves taste and texture. I did reduce the amount of oil to 3 Tbs.
by mrsmoon, 12/31/2007I started making this waffle recipe when it first appeared in Fine Cooking and just love it. The waffles are crisp and tasty. I've tried many of the variations and they are good too. C.B., Grosse Ile, MI
by WatCriFam, 12/25/2007great waffles. i used yogurt instead of buttermilk; used white whole wheat flour; added extra eggwhite; substituted butter for oil. great flavor when served with strawberries & maple-butter syrup.
by tlamo, 12/7/2007These are the best waffles I ever made. They are crisp on the outside and tender but not dry on the inside. They take a little longer than pancakes to prepare, but they are well worth it.
by knittingem, 11/29/2007This is the only Fine Cooking recipe that has ever disappointed me (and I've been getting the magazine for 7 years now). The waffles were crisp, but I didn't like the flavor.