Light and Crispy Waffles
- TOTAL TIME:
- SERVINGS: Makes about seven 3 3/4-inch-square 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.
- 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
- 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.
- In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.
- 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.
- 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.