Waffle of Insane Greatness and Vanilla Whipped Cream
I love a good waffle as much as anyone, but I just could not get the crispy and delicious waffle at home that I get from restaurants. Why? Because most of the time “waffle” recipes that I had found were basically just pancake batter cooked in a waffle iron — not the same thing at all. Pancake batter cooked in a waffle iron produces a soft, cakey waffle just like a pancake is. I went through so many recipes while on my search for the perfect waffle recipe to go with our fancy Belgium waffle iron. There were some recipes that had you whip egg whites to get that airy crunch to it, but I wanted something more simple. Just throw it all together and dump into the waffle iron and flip. After years of searching, I finally found the recipe. This is the epitome of a light and crispy waffle. I’ve cooked it numerous times and it is my go-to waffle recipe. For less prep work in the morning, I combine all the dry ingredients the night before so I only need to add the liquids in the morning. The recipe comes from a restaurant in Chattanooga, Tennessee called Aretha Frankensteins and it is so easy to make, great flavor, crispy, and is light and airy. We love to top our waffles with vanilla whipped cream (recipe below) and fresh berries or bananas. What do you like to put on your waffles?
Waffle of Insane Greatness
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 cups buttermilk (for best flavor), or milk
- ⅔ cup vegetable oil, like Canola oil
- 2 large eggs
- 1 TBLS sugar
- 1½ tsp vanilla extract
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
- Add the milk, oil, egg, sugar and vanilla and mix well. Let the batter sit for about 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.
- Keep warm and crispy When making a large batch to serve multiple people, preheat oven to 200 degrees. Place an oven-safe cooling rack in the oven. Place cooked waffles on cooling rack in the oven until ready to serve. This will keep the waffle warm and crispy. Do not stack waffles, otherwise they will not stay crispy.
- Canola oil vs Coconut oil I usually use canola oil, but I’ve tried with melted coconut oil once. The flavor is the same (delicious), but for some reason oil kept squirting out from the sides of the waffle iron. It may be more healthy, but it is more messy.
- Too much? This recipe is easily halved, but we like to make extras and either freeze it for longer storage or refrigerate it if eaten in the next day or two. Heat it back up in an oven or toaster oven to get it warm and crispy for a quick last minute breakfast!
Tried this recipe?
Mention @_thelittleruby. Also, rate and comment below!
Try this really tasty slightly sweet whipped cream!
Vanilla Whipped Cream
- 1 cup heavy whipping cream
- 3 TBLS powdered/confectioners sugar, adjust to taste
- 2 tsp vanilla paste, (or 1-2 tsp vanilla extract)
- (optional, but whisks up faster) Chill metal bowl and metal whisk for at least 15 mins.
- Add all ingredients into chilled bowl.
- Whisk until firm peaks form, about 8 minutes if using medium speed on stand mixer. Make sure not to over-whisk past firm peaks too much, otherwise you will make butter.
- Hand-Mixer Whisking with a hand-mixer tends to leave uneven results compared to whisking by hand with a regular whisk or a stand mixer, with firm peaks in the center and more liquidy/soft peaks around the sides and at the bottom. If using a hand-mixer, use a lower speed.
Share this post: