Waffles! They totally deserve the exclamation point. Pancakes have their place, but waffles? Waffles have built-in maple syrup and whipped cream/butter receptacles! No contest.
It’s 5:30 on a Saturday morning, and I’m waffling. Go to bed, or make waffles?
Ahahahaha! Ha ha! Ha. Ahhhh.
I think I’ll go to bed. (Mostly because, if I go downstairs, I’ll have to address the path of destruction that The Beagle left behind. Zack, your rice crackers are no more!)
This post goes out to everyone who’s about to wake up and start their weekend off right…with a hot, crispy, preferably maple-syruped-and-whipped-creamed-and-or-buttered-all-to-hell waffle.(!) With coffee.
Waffles (via orangette)
makes about 3 large belgian waffles
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons sugar
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
3/4 teaspoon vanilla extract
Whisk together flour, cornstarch, baking powder, soda, salt, and sugar. Add milk, buttermilk, oil, egg, and vanilla, whisking well until only a few (if any) lumps remain. Cover and let rest at room temperature for about 30 minutes.
Preheat your waffle iron to medium-high (5 on a machine with a dial from 1-7.) You don’t need to grease the waffle iron, the oil in the batter will be sufficient.
Cook waffles until crisp and golden.