Go-to Waffle Recipe

Yesterday, I made waffles.  I absolutely love waffles and think they are delicious!  I definitely prefer them over French Toast and Pancakes.  I love the crisp light airy bite of waffles. Especially when they are made like so.  I found the perfect recipe online from Pamela Anderson in Fine Cooking.  I adapted her recipe.  It is the GO-TO WAFFLE RECIPE!!! Instead of using cornstarch, I prefer to use potato starch.  Also, you could probably get away with just putting 1/4 cup (4 tbsp) of vegetable oil.

This waffle can also stand alone.  You can just eat it as is.  It is a light and crisp, yet has a toothsome bite to it.  We usually have ours with fresh whipped cream and berries.

I actually doubled the recipe so I could freeze the rest for the future. Simply pop them in the toaster for about 4 minutes.  Adding the vanilla extract really gives it a rounded flavor.

The Best Waffle: Light Crisp Bite Print

Adapted from PamelaAnderson

Yields four 8-inch waffles

Ingredients:

¾ cup all-purpose flour

¼ cup potato starch (or cornstarch)

½ tsp salt

½ tsp baking powder

¼ tsp baking soda

¾ cup buttermilk

¼ cup milk

6 tbsp vegetable oil

1 large egg, separated

1 tbsp sugar

½ tsp vanilla extract

For Fresh Whipped Cream:

1 cup whipping cream

2 tbsp sugar

½ tsp vanilla extract

Directions:

1. Set oven to 200°F. This is where you will place the cooked waffles until all of them are made. It will keep them warm and help crisp them until ready to serve. 

2. In a large bowl, combine dry ingredients: flour, potato starch, salt, baking powder and baking soda. 

3. In a Pyrex measuring cup, combine the buttermilk, milk, vegetable oil and egg yolk.  Whisk together and set aside.

4. 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 extract.

5. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. 

6. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.  Be careful not to over mix, you want to retain the air to get light and airy waffles. 

7. Turn on the waffle iron.  As it is heating up, this will allow your batter to set a bit.  I set mine to around 4-5. 

8. Pour the batter onto the hot waffle iron (about ½ -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).

9. 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.  Do not stack them.  When all the waffles are cooked, serve immediately with your choice of toppings (berries, whipped cream, maple syrup).

Fresh Whipped Cream:

In a bowl, combine whipping cream, sugar, and vanilla extract.  Using an electric mixer, whip until stiff. 

If you own a waffle maker, I highly suggest making these.  They are absolutely delicious!  It is the only recipe I use to make waffle.  You can also make variations with chocolates, cornmeal, etc...  But I like it plain and simple.