She does like these waffles, though, and you bet I'm going to make them for Easter Brunch this Sunday.
|Also delicious with ice cream... just sayin'...|
Best Waffles Ever
(Makes about twelve large waffles. These freeze really well.)
3 cups flour, sifted
1 cup cornstarch
2 tsp salt
2 tesp baking powder
1 tsp baking soda
3 cups buttermilk (I buy it in those dried packets and add it in with the dry ingredients. The water goes in with the milk. Follow the directions on the box and you'll be fine, or go ahead and buy a carton of buttermilk.)
1 cup milk
1 1/2 cups veg oil - yeah, that's a lot of oil. But this makes a lot of waffles.
4 eggs, separated
4 TBS sugar
2 tsp vanilla
Heat oven to 200 degrees. Mix flour, cornstarch, salt, baking powder and baking soda (and the buttermilk powder if you're going that route) in a large bowl.
Measure buttermilk, (or just the three cups of water if you're doing the powdered buttermilk thang), milk, and vegetable oil in a small bowl. Mix in yolk and set aside. At this point you want to start heating your waffle iron.
Beat egg whites to almost soft peaks. Sprinkle in sugar and continue to beat until white and glossy. Beat in vanilla extract.
Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white mixture in dollops. Fold them in until just incorporated.
Add batter to hot waffle iron and cook until crisp and nutty brown. Set waffle on rack on a baking tray in oven to keep warm, unless your family devours them right out of the waffle iron, like mine does.
Serve with syrup and fresh fruit to make you feel better about that oil.
Of course, you can add chocolate chips, wheat germ, orange zest, coarsely chopped dried cranberries....