* 2 cups all-purpose flour * 4 tsp baking powder * 1 tsp salt * 2-4 tbsp of corn starch (secret ingredient for maximum crispiness) * 1-2 eggs (drier inside: 1 egg, moist inside: 2 eggs) * 1/4 cup of melted butter * 1 & 3/4 cups of warm dairy or non-dairy milk (either will work) * 2 tbsp brown sugar (or white if preferred) * 1 tsp vanilla extract * 1-2 tsp neutral oil (for waffle iron)
**Makes 5-6, 7.25” round Belgian-style waffles**
**Directions:**
1. Combine flour, baking powder, salt and corn starch in a large mixing bowl. 2. Combine melted butter, warm milk and eggs, whisk vigorously until egg is completely incorporated. 3. Pour most of the liquid into dry mix (save approx 1/4 cup to thin mixture as needed – it will get thicker the longer it sits out), whisk to combine and ensure no dry pockets of flour. Let sit for a few minutes while preheating the waffle iron. 4. Using a standard nonstick waffle iron, add 1-2 tsp neutral oil and dab it around both sides with a paper towel. Leave to heat. Once the waffle iron is preheated, drain off the excess oil. You should not need to re-oil between waffles. 5. Ladle approx 1/2-3/4 cup of batter onto the hot waffle iron, allow the batter to creep almost to the edges before closing the lid. About halfway through cooking, open the lid to vent some steam and dab any condensation off, close the lid again and check periodically until waffle is golden brown and crisp. 6. Either serve immediately with desired topping or place in a warm oven and re-crisp briefly on the waffle iron again before serving.
**Notes:**
* It’s hard to overmix this batter, so it’s better to ensure that it’s well incorporated; I prefer using a bread dough whisk with thick wires that are wider apart, a flimsy whisk that is too fine will deform under the weight of the batter and make it difficult to evenly mix everything. * This recipe yields a slightly thinner, wetter batter than classic waffle recipes. I’ve found that a thinner batter spreads much more easily and rises more consistently, it’s also helpful for the crispy exterior. * Pre-seasoning the waffle iron with oil as described in the directions is an important step, most of the complaints about cheap waffle irons sticking are due to improper oil use, if you follow this method each time and DO NOT WASH WITH SOAP afterwards, you will never have a stuck waffle. I use a $30 Black & Decker nonstick waffle iron and it works perfectly using this method. * I’ve tried a lot of variations of waffle recipes trying to get that quintessential ‘Diner’ taste, the corn starch is absolutely the secret here, but the technique is almost as important, using too little batter or not cooking long enough will lead to disappointing results.
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**Ingredients:**
* 2 cups all-purpose flour
* 4 tsp baking powder
* 1 tsp salt
* 2-4 tbsp of corn starch (secret ingredient for maximum crispiness)
* 1-2 eggs (drier inside: 1 egg, moist inside: 2 eggs)
* 1/4 cup of melted butter
* 1 & 3/4 cups of warm dairy or non-dairy milk (either will work)
* 2 tbsp brown sugar (or white if preferred)
* 1 tsp vanilla extract
* 1-2 tsp neutral oil (for waffle iron)
**Makes 5-6, 7.25” round Belgian-style waffles**
**Directions:**
1. Combine flour, baking powder, salt and corn starch in a large mixing bowl.
2. Combine melted butter, warm milk and eggs, whisk vigorously until egg is completely incorporated.
3. Pour most of the liquid into dry mix (save approx 1/4 cup to thin mixture as needed – it will get thicker the longer it sits out), whisk to combine and ensure no dry pockets of flour. Let sit for a few minutes while preheating the waffle iron.
4. Using a standard nonstick waffle iron, add 1-2 tsp neutral oil and dab it around both sides with a paper towel. Leave to heat. Once the waffle iron is preheated, drain off the excess oil. You should not need to re-oil between waffles.
5. Ladle approx 1/2-3/4 cup of batter onto the hot waffle iron, allow the batter to creep almost to the edges before closing the lid. About halfway through cooking, open the lid to vent some steam and dab any condensation off, close the lid again and check periodically until waffle is golden brown and crisp.
6. Either serve immediately with desired topping or place in a warm oven and re-crisp briefly on the waffle iron again before serving.
**Notes:**
* It’s hard to overmix this batter, so it’s better to ensure that it’s well incorporated; I prefer using a bread dough whisk with thick wires that are wider apart, a flimsy whisk that is too fine will deform under the weight of the batter and make it difficult to evenly mix everything.
* This recipe yields a slightly thinner, wetter batter than classic waffle recipes. I’ve found that a thinner batter spreads much more easily and rises more consistently, it’s also helpful for the crispy exterior.
* Pre-seasoning the waffle iron with oil as described in the directions is an important step, most of the complaints about cheap waffle irons sticking are due to improper oil use, if you follow this method each time and DO NOT WASH WITH SOAP afterwards, you will never have a stuck waffle. I use a $30 Black & Decker nonstick waffle iron and it works perfectly using this method.
* I’ve tried a lot of variations of waffle recipes trying to get that quintessential ‘Diner’ taste, the corn starch is absolutely the secret here, but the technique is almost as important, using too little batter or not cooking long enough will lead to disappointing results.