I found this recipe online after searching for a great recipe for waffles. This recipe is originally from Aretha Frankenstein’s restaurant in Chattanooga, TN. The key differences are the large amount of cornstarch and letting the batter sit 30 minutes. I like that you don’t need to oil the waffle iron. They are really light and crispy!
Serves 2 to 4
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk (or a combination)
1/3 cup melted butter
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and pure maple syrup, for serving In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. Heat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and pure maple syrup or hold in a 200 degree oven, directly on the rack (don’t stack them or they’ll get soggy). These also reheat very well in the toaster.