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.
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.
nutrition information (per serving):
Size:
per waffle;
Calories
(kcal):
290;
Fat
(kcal):
18;
Fat Calories
(g):
160;
Saturated Fat
(g):
3;
Protein
(g):
5;
Monounsaturated Fat
(g):
4;
Carbohydrates
(g):
25;
Polyunsaturated Fat
(g):
10;
Sodium
(mg):
380;
Cholesterol
(mg):
45;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 47, pp. 62-65
November 1, 2001
user reviews
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! :)
