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I stumbled upon this recipe a few years ago on the Food Network site and its crazy name caught my attention right away– Waffles of Insane Greatness. Good name, right? But at that time I was all hung up on my then-favorite waffle recipe that called for 42 separate bowls for mixing and whipping and folding and an eye of a newt. By the time I was finished making them it looked like something nasty had been detonated in my kitchen but I was convinced there was no other way to get the perfect waffle. A few months later I met my good friend the yeasted waffle, fell in love all over again, appreciated that my kitchen wasn’t nearly as trashed at the end of my waffle-ing and named it my new victor.
Enter these waffles.
A few months ago I was going through a binder of recipes I had printed out and found this one. It was nearing dinner time and I had whittled away my afternoon making meal plans for anytime besides the present so I decided to give them a go. And as luck would have it they were quick, only dirtied one bowl (score!), and were absolutely, melt-in-your-mouth amazing!
The “secret” ingredient in these is the addition of corn starch; it lightens the flour keeping them super moist and tender.
Combine your dry ingredients: flour, corn starch, baking powder, baking soda, salt, and sugar. Can I just tell you how thrilled I am to not have orange counter tops in our new house?!
Next add some buttermilk, and egg, oil, and vanilla to the try ingredients and whisk until no dry spots remain.
It’s pretty hard to mess up this batter by over-mixing like you can with some waffles. Once it’s mixed give it about 30 minutes to rest, though I’ve skipped this step in the past and have seen no big difference.
Whether you let it rest or not, know that the batter is SUPER runny. I’m able to scoop a pretty generous 2/3 cup into my waffle maker to make nice full waffles because it puffs up so beautifully though.
Cook until golden brown and smother in syrup. Our favorite is Buttermilk!
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Ingredients
- 3/4 C All Purpose Flour
- 1/4 C Corn Starch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp table salt
- 1 1/2 tsp sugar
- 1 C buttermilk
- 1/3 C vegetable oil
- 1 egg
- 3/4 tsp vanilla extract
Instructions
- Whisk together dry ingredients and add wet ingredients. Whisk until well combined and no dry spots remain. Let rest for 30 minutes- batter will be thin.
- Cook until golden brown per your waffle maker directions.
Thank you for this recipe, I’ve made it 3 times now and it’s our favorite! So easy and light and delicious.
Yeah, we had started to make these a few months ago – usually use part melted butter and part oil, and truly they are sooooooo good! Saw the recipe earlier in the year on Food52… We never make any other recipe now in our house!
made these this morning and they were awesome.new favorite waffle recipe.
We had these waffles with your buttermilk syrup recipe this morning. Are they even legal together? Yum!!!
Oh my goodness! These were amazing! I do not usually like waffles because I think they are usually too dry, but the texture of these are absolutely heavenly! Thanks for posting!
Oh I SO have to try this…I haven’t seen the Clabber Girl Corn Starch as yet. Is it new?
Anyway Heather, my family does not do sweets very much at all ( I make them for others)so I would top these with Apple Sausages! I found the recipe on another site ( sorry I can’t remember where)
If you’d like I can share the recipe