A Waffle of Insane Greatness (or What I'm Interested In This Year)

It has taken me a long time to find a decent waffle. So many recipes—particularly the sought after yeasted kind—require an overnight plan.  My wager is most people do not go to bed with the anticipation of wanting a waffle in the morning. 

Yet, I’d bet many of these same folks would not turn down a breakfast that includes maple syrup and butter.  Unless, of course, they have pledged to give up flour, or sugar, or dairy for 2015.  In which case, this subsect may very well be dreaming and scheming for a plate of stacked waffles knowing there is a kale smoothie in their immediate future.

I personally do not have any grand aspirations of mind-body domination for the new year.  Nor do I have goals that align with pureed vegetable drinks.  But I do hope to be kind to my body in the way you might be kind to someone who has just survived shingles or a forth grade piano recital.

So this will include the occasional waffle.

And a waffle of insane greatness is the only kind of waffle I am interested in making.  Particularly one that doesn’t necessitate advanced notice.  This recipe requires the usual suspects in the kitchen and thirty minutes of sitting time for the batter.  And that’s it.

What you get in return are crispy, light waffles that stand up to their hyperbolic namesake.  That they happen to smell faintly of vanilla and require dirtying only one single bowl is additionally motivating.

I will not bore you with descriptors.  You have probably had some decent waffles in your past, maybe even a few great ones.  This is the recipe when time is of the essence and a waffle is what you require. 

So if one kind of greatness will find you dreaming of waffles and one kind will find you actual waffles, I’d suggest the latter.  Insane resolution smoothies don’t last.  Insane waffles do.

The Waffle of Insane Greatness

Adapted from Aretha Frankensteins

Ingredients:

½ cup all purpose flour

¼ cup whole wheat or spelt flour

¼ cup cornstarch

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

1 cup whole milk or buttermilk

1/3 cup olive oil

1 egg

1½ tsp sugar

1 tsp vanilla extract

Instructions:

In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt; stir to combine.  Whisk in the milk, oil, egg, sugar, and vanilla until no lumps remain.  Let the batter sit for 30 minutes.

To make the waffles, heat your waffle iron: cooking instructions may vary slightly depending on the type you are using.  (I lightly grease mine, which is this, with canola oil.)  Once the iron is preheated, pour in about ½ cup of batter.  Close and let cook about 2 minutes, or until the waffle is golden brown.  (If you are using a stovetop iron you’ll want to flip it after about 60 to 90 seconds; I keep mine on medium to medium-high heat.)

Repeat this process until all the batter is gone.

Makes about ½ dozen waffles.

Notes:

-The whole grain flour is there to make the batter a little more interesting and I’d highly suggest it.  I don’t see why you couldn’t go fifty-fifty, either.