Monday, February 8, 2010


If you’ve got only one waffle iron, buy another. Although this recipe allows you to stockpile waffles in the oven, you really need to have two irons going at the same time if you want to feed a family.

(makes about 10 waffles)

1½ c flour
½ c cornstarch
1 tsp baking powder
½ tsp baking soda
2 Tbs sugar
1 tsp kosher salt
1½ c milk
½ c plain yogurt
¼ c canola oil
2 eggs
1 tsp vanilla extract

1. Preheat the waffle irons. Preheat the oven to 225 degrees Fahrenheit.

2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, and salt.

3. In another bowl, whisk together the milk, yogurt, canola oil, eggs, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until all the dry ingredients have been moistened and no pockets of flour remain. Do not overmix.

5. Bake the batter in waffle irons. When the waffles are done, transfer them to the preheated oven and let them crisp, unstacked, for a few minutes before serving.

• Most waffle recipes (as most pancake recipes) call for buttermilk, but I don’t generally keep buttermilk around, and I’m not going out for some early on a Sunday morning. That’s why this recipe uses yogurt, which I do keep on hand. If you want to use buttermilk, the proper amounts are 1½ cups buttermilk and ½ cup milk.

• The use of cornstarch makes these waffles nicely crispy. If you don’t have enough, substitute flour.

• Don’t be afraid to add chopped nuts to your waffles. Both walnuts and pecans work well. You can add them to the batter, but my son prefers his waffles nutless. So what I do is put a ladleful of batter into the waffle iron, sprinkle some nuts on top, and cover the nuts with some more batter. This way, those who want nuts can have, and those who don’t need not.

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