Last week, I posted a recipe for the most delicious, fluffy and perfect Buttermilk Pancakes. I declared that I would make them every Saturday for the rest of my life. But, as we all know, I change my mind... often. And I get bored when I restrict my cooking creativity. And well, you can't blog very well when you make the same recipes over and over again, though it's tempting at times!
So I decided to try the next best thing, Buttermilk Waffles! I did a search on the food network's website and came across these Waffles of Insane Greatness. They had a 5-star rating from users, so I was confident that they would be a winner. I've never seen a waffle recipe that called for cornstarch, so I also searched the internet to find out it's purpose - to create a crisper waffle with a fluffy inside. There's nothing worse than a soggy waffle, in my opinion!
I decided to double the recipe, and store the leftover waffles in the freezer for quick mid-week breakfasts, and they only lasted about a week. With my 8" circle waffle iron, I made about 9-10 waffles by doubling the recipe.
Waffles of Insane Greatness
from foodnetwork.com, Aretha Frankenstein's Restaurant
3/4 c. All-purpose flour
1/4 c. Cornstarch
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1/3 c. vegetable oil
1 1/2 tsp. sugar
3/4 tsp. vanilla extract
Butter and Syrup, for serving
In a medium bowl, combine flour, cornstarch, baking powder, baking soda and salt. Whisk.
Add the milk, vegetable oil, egg, sugar and vanilla, whisk to incorporate.
Let batter sit for 30 minutes.
Heat waffle iron (I used setting 3/4 out of 5).
Do not use nonstick spray, ladle batter onto iron and cook as waffle iron specifies.
Serve immediately with butter and syrup.