Crispy Buttermilk Waffles
Ingredients
- 3 1/2 oz. 3/4 cup bleached all-purpose flour (yes, we’re being precise here—this is science)
- 1 oz. 1/4 cup cornstarch (the secret weapon for crispiness)
- 1/2 tsp. salt (just enough to make the sweetness pop)
- 1/2 tsp. baking powder (fluffiness, activate!)
- 1/4 tsp. baking soda (the dynamic duo with buttermilk)
- 3/4 cup buttermilk (for that tangy richness)
- 1/4 cup whole milk (don’t skimp here—this isn’t the time for skim)
- 6 tbsp. butter (melted and slightly cooled (liquid gold))
- 1 large egg (separated (yolk and white are going on their own little adventures))
- 1 tbsp. sugar (just enough sweet, not dessert-level)
- 1/2 tsp. vanilla extract (the essence of cozy breakfasts)
Instructions
- Preheat Like a Pro: Heat up your waffle iron to its highest setting. This isn’t a time for half measures. You want “crispy perfection,” not “soggy sadness.”
- Dry Team Huddle: In a medium bowl, mix together the flour, cornstarch, salt, baking powder, and baking soda. This is your dry team—ready for action.
- Wet Team Warm-Up: In another bowl, combine the buttermilk, milk, and melted butter. Add the egg yolk (that’s the yellow part, in case it’s early and you’re sleepy) and whisk until they’re all friends. Set aside.
- Egg White Magic: In yet another bowl (yes, this recipe’s a little bowl-hungry), whip the egg white with a hand mixer—or a lot of elbow grease—until it’s almost at soft peaks. Sprinkle in the sugar and keep whipping until you’ve got glossy, firm peaks that could rival a shampoo commercial. Stir in the vanilla for good measure.
- Mix, Don’t Mangle: Pour the wet mixture into the dry ingredients and whisk until just combined. No need to go overboard—lumps are fine. Now, dollop the whipped egg whites onto the batter like little clouds. Gently fold them in with a spatula, whispering sweet nothings if you like, until just incorporated.
- Let’s Waffle: Pour the batter onto your preheated waffle iron (amount depends on your iron—follow its lead). Close the lid and let the magic happen. Cook until the waffles are crisp, golden, and nutty brown—basically, until they look irresistible.
- Serve & Celebrate: Serve immediately with syrup, butter, or whatever toppings make your heart sing. Or, if you’re feeling fancy, top them with whipped cream and berries. Just don’t forget to pass the "sticky waffle ketchup” (aka syrup).
Notes
Congratulations—you’ve just made waffles so good, you might as well call yourself a breakfast genius.