Waffles Of Insane Greatness Recipes
WAFFLE OF INSANE GREATNESS
Make and share this Waffle of Insane Greatness recipe from Food.com.
Provided by byZula
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
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- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
- In a 2-cup measuring cup, add your 1 cup milk, vegetable oil, egg, sugar, and vanilla; mix well. Add the milk mixture to the flour mixture and mix well, until almost smooth. Let the batter sit for 30 minutes.
- Heat a waffle iron (highly recommend using a Belgian waffle iron but classic will also work). Follow the directions on your waffle iron to cook the waffles. Serve immediately with toppings or hold in a 200 degree oven, directly on the rack (don't stack them or they'll get soggy).
- If you have extra batter or want to make these ahead of time to reheat, cook the waffles until not quite as golden as you want. Cool the waffles on a wire rack and then place in airtight plastic and refrigerate. When you want to reheat and serve, remove waffles from refrigerator, heat Waffle iron. Place cold waffles in the waffle iron and heat just until warm, crisp, and until desired color has been reached; this takes only a couple of minutes.
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- In a separate bowl combine buttermilk, oil, egg, sugar, and vanilla. Mix well and then pour into the dry mixture, stirring well to combine.
- When ready, preheat the waffle iron. Pour batter onto heated waffle iron and heat according to machine directions. Waffles are done when they are crispy on the edges and golden brown.
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