When given the choice between pancakes and waffles, I choose pancakes. Unfortunately, I have always thought of waffles as a tragically dense breakfast, inevitably smothered in syrupy fruit and whipped cream. For my time and effort, nothing can beat a steaming stack of light and fluffy buttermilk pancakes adorned simply with softened butter and pure maple syrup. As it turns out, my husband prefers waffles. Of course. So, out of love for Dave, I've spent the past few years trying to find a great waffle recipe that we both can enjoy. To me, a great waffle recipe is one that is fast, easy and involves neither dense waffles nor syrupy fruit. A great waffle recipe to him simply means a recipe that produces crispy and flavorful waffles. Finding this mutually agreeable recipe wasn't as easy as I expected. Many recipes that produce delicious waffles start from a yeasted batter, requiring a sit overnight. Not so great when an unanticipated early morning waffle urge hits hard. Many other fine recipes require the whipping of the egg whites, which ensures delightfully light waffles. This task is certainly quicker than the yeast method, but I really don't want to be messing with whipping egg whites so early in the morning. After a lot of searching, I believe I have finally found the ideal waffle recipe. Light, delicious, last-minute waffles. No planning or egg white whipping necessary. The addition of oil ensures a crisp outer shell. Buttermilk gives a deliciously mellow tang and a perfectly airy bite. The batter does have to sit on the counter for 30 minutes before cooking, but this is no problem as that gives one just enough time to catch a few more winks in bed, read a chunk of the paper or walk the dog before preheating the waffle iron. Crispy, flavorful, fluffy and easy. A recipe that may even make a waffle lover out of me.
Easy Weekend Waffles
makes about 6 waffles
adapted from this recipe
3/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 cup buttermilk
1/2 cup whole milk
1/3 cup canola oil
2 tsp sugar
1/2 tsp pure vanilla extract
softened butter and maple syrup for serving
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. In a small bowl (or in a large liquid measuring cup) whisk together the buttermilk, milk, oil, egg, sugar and vanilla. Pour the liquid mixture into the dry mixture and whisk until the batter is shiny and most of the lumps are gone. Allow the batter to sit at room temperature for 30 minutes.
Preheat your waffle iron. Use approximately 1/2 cup of batter per waffle (more or less depending on the size of your waffle iron) and cook until golden brown and crisp. Serve immediately with butter and warmed maple syrup.
Note: These waffles are best enjoyed straight out of the iron when they are at their crispiest. I also found refrigerated leftover waffles to reheat surprisingly well in a conventional toaster the next morning.
|A stack of light, crispy waffles.|
|All you need is maple syrup and butter.|
|These are certainly waffles anyone would love.|