This recipe can easily be doubled to make enough delicious homemade waffles for a crowd. I like to use both butter and vegetable oil in this batter. I find that the butter delivers a crispier crust while the oil keeps the interior of the waffle moist. Using cornstarch with the All-purpose flour helps to reduce the protein and gluten content and creates a more delicate waffle.
Author: Jennifer from 1840 Farm
Ingredients
1 ½cupAll-purpose flour
½cupcornstarch
1teaspoonbaking powder
1teaspoonbaking soda
¾teaspoonsalt
2Tablespoonssugar
2Tablespoonsbrown sugar
2large eggs
1 ½cupsbuttermilk
¼cupoil(I like to use safflower)
¼cupbutter, melted
1Tablespoonvanilla extract
Instructions
In a large bowl, combine the dry ingredients: flour, cornstarch, baking powder, baking soda, salt, sugar, and brown sugar. Gently whisk to combine and break up any small lumps.
In a medium bowl, combine the liquid ingredients: eggs, buttermilk, oil, melted butter, and vanilla extract. Whisk these ingredients until they are smooth.
Add the liquid ingredients to the dry ingredients in a single addition. Whisk until they are well combined and smooth but take care not to overmix. Allow the batter to rest while you heat up the waffle iron.
Preheat the oven to 200 - 250 degrees Fahrenheit to keep waffles warm as you work your way through the batter. Once the waffle iron comes up to temperature, oil the plates of the waffle iron using a neutral tasting oil or pan spray. Follow the guidelines for your waffle maker to fill and cook the waffles to your liking.
Keep the cooked waffles warm by placing them on a wire rack in the preheated oven. Continue cooking the waffles until you have used all of the batter. Serve hot with butter and pure maple syrup of fresh berries and whipped cream.
Notes
Leftover waffles can be frozen for later use. Allow the waffles to cool to room temperature before freezing and transferring to a freezer bag for long term storage. Frozen waffles can be reheated in a toaster, toaster oven, or waffle maker for a delicious and quick breakfast on a busy morning.