Simply the best waffle recipe EVER. Every B&B Innkeeper I ever knew used this recipe.
This recipe originated from Aretha Frankenstein's Diner in Chattanooga, TN. These waffles are silky and moist inside with a crust that is thin and crisp.
Flour: all-purpose flour
Cornstarch: Cornstarch mixed with flour will give you a crispy on the outside, soft on the inside waffle.
Leavening Agents: Both baking powder and baking soda are used in this recipe, which yields soft and fluffy waffles.
Liquid: You can use whole milk or buttermilk in this recipe; I prefer buttermilk.
Egg: Use an egg that is at room temperature will give you the best results.
Flavor: The sugar, salt, and vanilla extract are added for flavor and sweetness.
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 buttermilk (or a combination)
1/3 cup vegetable oil or melted butter
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and pure maple 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.
Heat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and pure maple syrup or hold in a 200 degree oven, directly on the rack (don't stack them or they'll get soggy). These also reheat very well in the toaster.
My Mister gets very happy when the waffle iron comes out: