Classic Waffles

Kitty FloridoAugust 6, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We love Sunday breakfast in our homes. It’s the perfect day for a calm breakfast with some music and a relaxed pace. We enjoy making pancakes, french toasts, apple toasts, and waffles. However, we haven’t prepared a truly classic waffle recipe yet. We’ve made some with condensed milk and others with bacon, but not the classic ones.

This recipe can be the perfect base for a brunch and might become your favorite, even better than restaurant waffles. We use a mix of all-purpose flour and cornstarch, and we use oil instead of butter. This makes the outside of the waffles crispy and the inside soft like a pancake.

Depending on your waffle maker, you can get 5 to 6 waffles from this recipe. My waffle iron made 6 waffles using all the batter. Usually, waffle irons are a purchase you make once or twice in a lifetime. Here are our tips to make sure your waffle maker lasts:

Before cooking, spray a little cooking spray on the waffle maker before warming it up. This prevents sticking.
Remove the cooked waffles with prongs or chopsticks to avoid damaging the non-stick coating.
After cooking, unplug the waffle maker and leave the top lid open until the grids cool completely.
Brush crumbs from the grooves and absorb any excess oil with a dry cloth or paper towel.
Clean the grids with a damp cloth to prevent staining and sticking from batter or oil buildup.
Clean the exterior with a soft, dry cloth. Avoid using anything abrasive.
Store your waffle maker with the cord wrapped securely around the base.

These waffles are best enjoyed fresh after cooking, but you can refrigerate or freeze them if you’re cooking ahead. Serve with a dollop of Greek yogurt or whipped cream, chopped fruit, and your favorite syrup or honey.

Kitty

Classic Waffles

Yields: 5-6 waffles

Ingredients:
1 cup whole milk
2 eggs, separated yolks from whites
¼ cup canola or olive oil
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup cornstarch
3 tablespoons of sugar
2 teaspoons of baking powder
½ teaspoon baking soda
½ teaspoon salt

Directions:

In a medium-sized bowl, add the milk, egg yolks, oil, and vanilla. Set aside.
In a second bowl, sift together the all-purpose flour and cornstarch. Add the sugar, baking powder, baking soda, and salt to the flour mixture.
Add the dry ingredients to the wet ingredients. Mix with a whisk until combined. It’s okay if there are a few lumps.
Beat the egg whites to soft peaks and fold them into the batter carefully until no white streaks remain.
Warm your waffle maker according to the manufacturer’s instructions, using a bit of cooking spray. My waffle maker takes about 4 minutes to warm up and uses about ⅓ cup of batter per waffle.
Pour the batter into the waffle maker and cook for 3-4 minutes. Repeat with the remaining batter.
Serve immediately with a dollop of whipped cream or Greek yogurt, fruit, and maple syrup or honey.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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