This recipe is one that is close to my heart, and it has a cute story behind its inception.
When I was pregnant with our middle child (kiddo #2), my eldest was 4 years old. My eldest would enjoy telling me what he wanted to eat, and at that time he has taken a new liking to waffles. One random evening in my last few weeks of pregnancy, he announced that he wanted waffles for dinner. There were no ifs-ands-or-buts about it. The decision was final, and someone had to come up with a waffle to quell the little guy’s craving. Unfortunately, at the time I only had an overnight yeasted waffle recipe on hand, and any other recipes that I had tried previously had gone down the wayside. So, doing what any diligent father of a hangry 4 year-old would do, my husband drove down to our local IHOP, family-dictator in tow, and came home with a waffle and an assortment of styrofoam container contained syrups. Said 4 year-old dictator got his fill of the breakfast favorite, and the crisis was averted.
This whole situation made me realize that I should have a recipe for waffles that could be whipped up on demand. I tried a handful of recipes that included whipping egg whites to peaks, but nothing truly pleased me. That is until I fell upon and adapted this recipe to our liking. You guys, this recipe is nothing short of A-FREAKIN’-MAZING! They’re crispy on the outside, yet pillowy and full of flavor on the inside.
I now make these in bulk and freeze them, perfect for when our not-so-little-anymore Little Guy (and subsequently Big Sister and Numero 3) decide that they want waffles for dinner (or breakfast😉)!
Waffles
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 cup whole or reduced-fat milk
- ¾ cup oil
- 2 large eggs, lightly whisked
- 2 teaspoons vanilla extract
Instructions
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In a medium bowl, whisk together all-purpose flour, cornstarch, sugar, salt, baking powder, and baking soda. Set aside.
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In a large bowl, whisk together milk, buttermilk, oil, eggs, and vanilla. Add the dry ingredients to the liquid mixture, and gently whisk together until just incorporated and a few lumps remain. Set aside for 30 minutes.
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Preheat waffle iron and lightly grease with melted butter or oil. Pour in desired amount of batter, making sure not to overfill, and cook according to manufacturer instructions.
Recipe Notes
To freeze waffles, cool completely to room temperature and store in a freezer safe container. To consume, place frozen waffle on a baking sheet and warm in a 300°F oven until thoroughly heated, about 10 minutes.
Recipe adapted from Food Network.
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