The Best Waffle
I’ve always been a fan of waffles. Best I got, likely growing up, were Eggo’s. My mom would always exclaim “I don’t like Belgian waffles, yuck.”
So — we avoided eating anything like that. I am not sure what Belgian was, or what the ingredients were that made it taste bad, but I too stayed away from Belgian (style) waffles until at least in my 20s.
Of course, I don’t know what a waffle tastes like in Belgium. A friend insists they are made with whipped egg whites. For me, it’s all the shape. Big holes, thicker. Yummier, in fact.
So, I recently found this post from Blogger extraordinaire, Orangette. Lots of comments. Lots of netizens who like waffles. Good people, every last one.
She suggests the following recipe as a favorite, that will work in your thin or Belgian-style waffle maker.
- 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 whole milk
- ½ cup buttermilk
- 1/3 cup vegetable oil, such as canola
- 1 large egg, lightly beaten
- ¾ tsp. vanilla extract
I would like to suggest a few changes.
First, use ¼ Buckwheat flour and only ½ cup all-purpose flour. Second, skip the white sugar. Use brown sugar. And Molly suggests splitting the milks, 50% between Buttermilk and regular (whole) milk. I’d go 75%/25% on that. Following a commenter’s suggestion, more buttermilk means more lift from the baking soda and powder.
Cornstarch was a new ingredient for me in a homemade waffle, but I think it works great for that super texture.
Waffles! Celebrate life.