My apologies. I had NO IDEA that I had not posted this recipe yet. I’m so glad an observant reader brought this to my attention as I thought I had posted this recipe ages ago. While I love my yeasted waffles recipe for Saturday morning simplicity, I’m always so disappointed when they go limp minutes after taking them out of the waffle maker. Pam Anderson’s recipe for super crunchy waffles that stay crunchy for up to an hour after taking them out of the waffle maker is my new favorite. The secret is the corn starch and the 5 minutes in the oven. I absolutely adore these, topping mine with syrup, fresh berries, and whipped cream. Give them a shot and tell me if they don’t become your new favorite waffle recipe too!
Source: Cook Smart by Pamela Anderson
These waffles are crisp to the very last bite!
- Heat oven to 200 degrees.
- Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Put buttermilk, milk and vegetable oil in a medium bowl, stir in yolk and set aside.
- Whip the egg white almost to soft peaks. Sprinkle in sugar and continue to beat until the whites are firm and glossy. Beat in the vanilla.
- Pour the buttermilk mixture into the dry ingredients and whisk briefly. Add the egg white to the batter in dollops and fold in with a spatula until just incorporated.
- Scoop about half a cup of the batter into the hot waffle iron and cook until crisp and nutty brown. Set the waffle directly on the oven rack for at least 5 minutes and up to 20 minutes to keep it warm and crisp. Repeat with remaining batter. Serve immediately with syrup, whipped cream, and fresh berries.