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Light and Crispy Waffles

When we made these dead-simple waffles from Pam Anderson's cookbook, Cook Smart, their rich buttermilk flavor and crisp yet light texture won over even longtime yeast-waffle fans. The recipe can be doubled, tripled, even quadrupled. Don't stack the waffles—they will become moist and limp. If necessary, recrisp directly on a rack in a 200° oven.

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  • Total Time:
  • Servings: Makes about seven 3 3/4-inch-square waffles

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  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 6 tablespoons vegetable oil
  • 1/4 cup whole milk
  • 1 large egg, separated
  • 1 tablespoon sugar
  • 1/2 teaspoon pure vanilla extract
  • Pure maple syrup, for serving


  1. Preheat the oven to 200°. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk.
  2. In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.
  3. Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.
  4. Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 1/2 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula. Bake for 4 minutes, or until browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter. Serve at once with maple syrup.
Contributed By Published September 2003

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