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

September 2003

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Read the full recipe after the video.

Recipe Summary

total:
35 mins
active:
20 mins
Yield:
Makes about seven 3 3/4-inch-square waffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 200°F. 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.

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  • 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 to keep warm and repeat with the remaining batter. Serve at once with maple syrup.

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