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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 (84 reviews)

  • Luvualex | 06/26/2020

    I have not found a better waffle recipe. Crisp, light just as the description states. Perfect every time!

  • evenk | 05/11/2020

    Made these for my birthday brunch to teach the recipe to my 26yo son who is home on a coronavirus furlough from his flying job. We like the recipe the way it is, but think that we would also try with cornmeal. Thanks to Pamela Anderson for the effort.

  • User avater
    user-394151 | 04/04/2020

    We made these this morning, I substituted milk and buttermilk for 1 cup diluted soymilk with 1 1/2 tblsp of lemon juice. Wonderful flavor and texture (even though I forgot to separate the eggs!)

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