These are the crispiest and best waffles in the world! Top them with a simple and delicious two-ingredient blueberry sauce, and you’ll have the ultimate main course to serve for breakfast, brunch, or dinner.
I made both the waffles and the blueberry syrup yesterday for Sunday breakfast, and served them to my friends Cassandra and John. Cassie and John filmed the whole recipe. Click the “play” arrow to watch the action:
Good news for the gluten-intolerant: I tested this same recipe with King Arthur’s “Measure for Measure” gluten-free flour mix last night. The waffles were just as crisp and wonderful as those made with wheat flour!
Here’s the photographic recipe — for the waffles, anyway — just in case you need a little reinforcement:
First, heat up your waffle iron according to its manufacturer’s directions. If you’re like most people, you’ll find the aforementioned directions in either your basement or your attic. Look for a box labeled “1942.”
While the iron is heating up, tip each of the following into a large bowl: 1 1/2 cups all-purpose flour, a pinch of salt, and 4 teaspoons baking powder.
Then add my “secret” ingredient: 1/2 cup cornstarch! Cornstarch absorbs steam while the waffles cook, so you end up with crispy, not soggy, waffles.
Now put two large eggs in a separate, medium-large bowl.
Vigorously whisk the eggs until they turn pale and foamy.
Then, while taking a couple of the worst pictures ever, beat into the eggs 2 tablespoons sugar…
1 3/4 cups milk (almond “milk” will work)…
And 1/2 cup safflower oil. As I mentioned in the video above, safflower oil is the best fat for crispy waffles.
Add the dry ingredients to the wet…
And violently whisk to combine. Don’t worry if your batter has a few lumps.
Even if your iron is “non-stick,” you’ll want to hit the thing with some non-stick vegetable spray. You know, for insurance.
Add the right amount of batter for your particular iron, and then close the lid. If your waffler is similar to mine, the waffles will be done in about 5 minutes.
While the waffles are baking, preheat the oven to 200°F, and place a wire rack on a baking sheet.
When the waffles are done, arrange them in a single layer on the aforementioned rack, and pop them into the oven. Oven time — even if only 10 minutes — will insure the waffles don’t lose their crisp countenance.
To serve, top each hot waffle with a pat of butter and a river of blueberry syrup/sauce.
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Here’s the printable: