Some people hunt for the best chocolate cake, others for the best chicken Parmesan, me, I hunt for the perfect waffles!
Why? My husband absolutely loves waffles but they have to be made with a soft interior and a nice crunchy exterior before he feels like they are worth eating. I have to agree with him too. Waffles that are mushy, are just blah, you know, like a pile of dough. Who likes that anyway? Hence my search and experimentation with loads and loads of combinations of ingredients and heat to get them just right.
And that is suffering through an awful lot of so-so breakfasts before hitting the ball out of the park. And I finally did it! And you know the secret? Putting cornstarch in the batter! Who knew?! But wait! There’s one more secret step and it not only helps them crunch up but allows everyone to eat breakfast at the same time. After cooking each waffle, take off the griddle and place directly on the rack of a preheated 200 degree oven. As you finish each waffle, add it to the rack, and when you are ready to serve, pile them up, cover with pecans and fruit and you have a breakfast fit for even the pickiest waffle connoisseur.
I’ve got other waffle recipes that fit into this perfect category too! Gluten-free? Try our Almond Flour Waffles (the top recipe on our site). A treat for the kids? How about Cake Mix Waffles. Or opt for the healthy alternative with our Quinoa Waffles. Whatever you choose, you won’t be sorry!
Hey, this would be the perfect recipe to keep in your back pocket for Father’s Day too! Enjoy!
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg, separated
- 1 teaspoon vanilla extract
- Pecans, chopped (optional)
- Garnish: chopped fruit, berries, chocolate chips, whipped cream
Preheat oven to 200 degrees.
In a large bowl, combine the first 6 ingredients.
In a medium bowl, whisk the buttermilk, oil, egg YOLK and vanilla. Pour into the dry mixture and whisk until just mixed. Let sit for 10 minutes.
Using your Kitchen Aid or other electric mixer, beat egg white until stiff peaks form. Fold into batter.
Heat waffle iron. When hot, pour about 3/4 cup batter onto hot griddle. (Optional: I sprinkle chopped pecans on batter here) Close and invert. (I love the Presto FlipSide Belgian Waffle Maker) Cook until waffle is brown and crisp, about 4 minutes.
Remove and place waffle directly on wire rack of oven to keep warm while cooking remaining waffles.
Serve with your favorite accompaniments like butter, syrup, fresh fruit or powdered sugar.
Makes 2-4 depending on size of waffle iron.