Makes approx 8 to 10 waffles, depending on waffle iron.
INGREDIENTS
200 g All-Purpose Flour
60 g Cornstarch
1 Tsp Baking Powder
½ Tsp Baking Soda
2 Tbsp Sugar
1 Tsp Kosher Salt
470 ml Milk, Whole Or 2% Reduced Fat Milk Are Best
160 ml Vegetable Or Lightly Flavored Oil
2 Large Egg
1 Tsp Vanilla Extract
Butter, Syrup and/or Berries, For Serving
METHOD
PREPARE BATTER
1 Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl.
2 In another bowl or large measuring jug, whisk the milk, vegetable oil, egg and vanilla together until blended.
3 Pour the milk mixture into the flour mixture and whisk until just mixed. Set batter aside for 10 to 15 minutes so the baking powder has time to activate.
MAKE WAFFLES
1 Heat the oven to 200° F and heat the waffle iron.
2 Pour the batter onto the heated waffle iron (ours takes about 1/2 cup) and cook until the waffle is crisp and golden brown. Immediately set the cooked waffle directly on the oven rack to keep it warm and crisp.
3 Repeat with the remaining batter, holding the waffles in the oven (try not to stack them). Serve with butter, syrup and berries.
NOTES
1 Buttermilk Waffles: To make buttermilk waffles, simply replace the milk with buttermilk. Or, use a combination of milk and buttermilk.
2 Extra Light Waffles: For even lighter waffles you can separate the egg. Mix the yolk into the wet ingredients. Then, whip the egg white until stiff peaks form. Once you’ve blended the dry and wet ingredients, fold in the beaten egg white.
3 About the Salt: We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
4 Recipe inspired and adapted from Aretha Frankensteins Recipe
5 Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 5 waffles. The calculations below are for 1 of 5 waffles.
