I recently bought a waffle iron.
You would not believe the waffle ideas that are constantly bouncing around in my brain. It’s sort of ridiculous.
And, obviously, by “ridiculous,” I mean fabulous.
You guys should totally come live in my brain with the delicious waffles. It’s a happy place up in there.
Before I get all crazy on you with the strange-but-delicious waffle recipes, I thought it’d be best to start with the basics.
This waffle recipe is the one. It’s the yin to my yang. The Peeta to my Katniss. The salt to my pepper. It’s amazeballs.
Light and crispy and tender, but not mushy or soggy. Nobody wants a soggy waffle, you guys. Nobody.
The secret, I believe, is the addition of corn starch (makes it crisper) and the whipped egg white (makes it lighter). Unfortunately, whipped egg whites are a complete jerk to make. Seriously, have you ever whipped an egg white by hand? It takes for.ev.er. If you have a hand mixer or immersion blender, drag it out. It’s pretty much impossible to whip a single egg white in a stand mixer, though. Trust me. I’ve tried.
If you don’t have any of those fancy things, just bust out the wire whisk and hand it to your husband. He has those muscles for a reason, y’all.
Other than that, these waffles are simple to prepare and they are worth every single muscle ache you may or may not end up with after all the whisking. Promise.
The Very Best Waffles
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon. baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
6 tablespoons vegetable oil
1 large egg, separated
1 tablespoon sugar
1/2 tsp. vanilla extract
Heat the oven to 200°F and heat up the waffle iron.
Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. 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 (My Belgian waffle maker takes 2 1/2 ice cream scoops of batter, but your mileage may vary) and cook until the waffle is crisp and brown.
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.
lightly adapted from Fine Cooking