The Very Best Waffles
User Reviews
4.1
The Very Best Waffles
Description
This waffle recipe balances the flour with cornstarch to give a crisp exterior while the buttermilk and milk provide moisture and tenderness to the interior. The addition of cinnamon and nutmeg brings gentle warmth and subtle spice to the flavor profile. Baking powder and baking soda provide leavening for a light, airy texture.
The egg yolks are mixed in the wet ingredients, while the egg whites are beaten with sugar until glossy peaks form, then carefully folded into the batter to lighten it without deflating. Cooking batter scoops on a preheated waffle iron ensures even crisping and browning.
Waffles are kept warm and crisp by placing them directly on the oven rack at low heat after cooking. Depending on the waffle iron size, about 3 to 4 waffles can be made, and the recipe can be multiplied as needed.
Ingredients
- 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 teaspoon vanilla extract
Instructions
- 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.
Notes
- The recipe yields about 3 to 4 waffles depending on the size of the waffle iron used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4waffles
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1waffle | |
| Calories | 293kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 42mg | 14% |
| Sodium | 345mg | 14% |
| Potassium | 138mg | 3% |
| Sugar | 4g | 8% |
| Vitamin A | 135IU | 3% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
You'll Also Love
