I am a big fan of breakfast for dinner, which is what we did tonight. We hadn't had waffles in a very long time, and I was really craving some. So, I was happy when one of my new favorite food blogs (Real Mom Kitchen), posted this waffle recipe today. With a name like "Waffles of Insane Greatness" how could I go wrong? They are super light and the cornstarch gives a light crispiness to the outside. They almost melt in your mouth. We had them with fresh peaches. Lizzie felt the name didn't do these waffles justice, so she re-named them "Epic Waffles."
Turns out this recipe gets around, but I got it from Real Mom Kitchen. I tripled her measurements as she recommended. I also added whole wheat flour for part of the flour. I thought about substituting applesauce for the oil, but ended up throwing caution to the wind. Next time I might try half applesauce-half oil since I wonder if eliminating the oil all together might make them hard to get off the waffle iron.
Make Ahead Note: You let the batter rest for 30 minutes before making these.
3/4 cup cornstarch
1 1/2 cup whole wheat flour
3/4 cup unbleached flour
1 ½ tsp. baking powder
3/4 tsp. baking soda
1 ½ tsp. salt
1 Tbsp. sugar
1 ½ cup whole milk (I used plain soy milk)
1 ½ cup buttermilk
1 cup vegetable oil
3 large eggs, lightly beaten
2 1/4 tsp. vanilla
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.
Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately. Yield: depends on the size/shape of your waffle iron. We got about 12 Belgian waffles.
Note: To make your own buttermilk, just add 1 Tbsp vinegar or lemon juice to 1 cup milk and let stand for 5 minutes.