Waffles to die for

You know those moments when you put something in your mouth and you mourn because it was the most delicious and perfect bite you've ever tasted?

These waffles are that for me. Amazing flavor, crispy outside, yet tender and light inside...

Have you ever tasted such goodness you dream about it? Look at the air pockets within the waffle itself. Amazing.

Eric tells me I adulterate the pure experience of having the waffle as it was intended...which is of course only with maple syrup. I heartily disagree. Powdered sugar is the way for me.

So, we use this recipe (the most similar recipe we've found mimicking Eric's grandmother's recipe)



Light, Crisp Waffles
Our notes are in italics

Ingredients
3-1/2 oz. (3/4 cup) bleached all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk (don't be temped and use 1 cup because it is too thick)
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1/2 tsp. vanilla extract

Directions
Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda, sugar in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white until the peaks are firm and glossy. Then beat some more, you really need these to be over beaten. Here is a tutorial in beating eggs. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron (we have the Waring Pro Belgian Waffle Maker and it rocks our world. There is nothing quite like it.) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.