Saturday Morning Waffles (of Crunchiness +2)

cruchy_waffles.jpgWe recently tried two waffle recipes on following weekends, both from Orangette. This is the first, and unfortunately the only one we took pictures of. The texture of these waffles is spectacularly light and crisp due to the addition of an surprising amount of cornstarch. The waffle flavor was mild, since it does not have the deep yeast flavor that the other recipe has, but it makes a perfect backdrop for fresh fruit, real maple syrup, and whipped cream. Bottom line: if you like airy, crunchy waffles without a strong bread-y flavor, these are the winner.

¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. table salt
1 ½ tsp. sugar
½ cup milk
½ cup buttermilk
1/3 cup vegetable oil, such as canola
1 large egg, lightly beaten
1 tsp. vanilla extract
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Follow your waffle maker's instruction manual for this, but approximately medium-high. There's no need to grease the waffle maker.

Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. We used around 1/4 cup. Cook until golden and crisp.

Original recipe