Yield: Yields four or five 8-inch waffles.
Serve with melted butter and warm maple syrup, or try making your own Brown Sugar Syrup.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is an ok waffle recipe. Texture is good but not as fluffy as a recipe made with yeast that sits overnight (my favorite is the recipe in the book Cookwise). Not a huge fan of the oil in the recipe - the overall flavor is ok. A good alternative if you didn't think to make the batter the night before. But better to plan ahead.
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
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review