A snowy weekend, a sleepover with several 12 years olds, and buttermilk in the fridge all added up to a huge mound of waffles. Not sure if there is a better way to spend a cold Saturday morning. These waffles are light and fluffy with a great crispy edge. They are comparable to the kind of waffles I would eat as a child at restaurants when the server would bring out an enormous fluffy waffle with a dollop of butter melting in the center. These are just as fluffy. Any child at heart will enjoy…
2 ¼ c all-purpose flour
¾ c cornstarch
1 ½ tsp baking powder
¾ tsp baking soda
2 tbs sugar
2 tsp salt
1 ½ c whole milk
1 ½ c buttermilk
1 c vegetable oil
3 large eggs, lightly beaten
2 tsp pure vanilla extract or almond extract
Syrup, berries, whipped topping, mini chocolate chips for toppings
In a medium mixing bowl, sift together the dry ingredients (flour, cornstarch, baking powder, baking soda, sugar, and salt). Set aside.
In a mixing bowl, beat together the whole milk, buttermilk, oil, egg and extract. Slowly add the dry ingredients with the wet ingredients and whisk until just combined. There may be some small clumps left. You don’t want to over mix. Set aside for 20 minutes.
Pre-heat a waffle iron to medium heat. When the waffle mixture has rested for 20 minutes, fill waffle wells until just covered. Place the lid down and cook until the waffles are golden in color and crisp. Remove the waffles and serve immediately. Or, you can place waffles in a warm oven while you repeat the process until all the waffle batter has been used.
Serve with syrup, blueberries, blackberries, whip cream, mini chocolate chips and any other topping that seems fit.
*If there are leftovers, individually wrap them in plastic wrap and place them in a freezer. They make a perfect frozen waffle. Place them in a toaster as you would a store-bought waffle. Often, I make extra just for this purpose.