Prep 5 mins
Cook 10 mins
This recipe is courtesy of Aretha Frankensteins. I got it off of the food network website.
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup whole milk or 1 cup buttermilk
- 1⁄3 cup vegetable oil
- 1 egg
- 1 1⁄2 teaspoons sugar
- 3⁄4 teaspoon vanilla extract
- butter, for serving
- syrup, for serving
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda and salt; mix well.
- Add the milk, vegetable oil, egg, sugar and vanilla and mix well.
- Let the batter sit for 30 minutes.
- Preheat a waffle iron.
- Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily.
- Follow the directions on your waffle iron to cook the waffles.
- Serve immediately with butter and syrup.
Nice and light. Makes 3 in the belgian waffle-maker.
These are great waffles... they come out of the waffle maker perfectly browned and crispy. For some reason, sometimes the batter overflows and we haven't figured out why. It might have to do with our altitude and the volume of eggs. I like to make baggies with all the dry ingredients and store them in the cabinet, this makes them quicker to put together later on.
Good, but very very oily. I didn't use a belgian waffle maker, so maybe that makes a difference. The first one stuck (it always does) but the rest came out easily. They were light and crispy and we all liked them.However, I didn't like that my hand was greasy when I touched them. If made again, would cut down on the oil or try in a belgian waffle maker. I did 1/2 the recipe and it made right on 8 waffles.