Waffles of Insane Greatness
It’s one of those things you come across and can’t rightly not make. It’s also the sort of thing a kitchenookful of 5-7 year old boys might prompt you to make early on a Saturday morning. They’re my excuse.
Considering the ratio of flour to oil it makes sense that these would be insanely great. (But I use canola oil, which is the lowest in saturated fat and mostly heart-healthy mono and polyunsaturated fat, with omega 3s, even.) I did knock it down to 1/4 cup, which doesn’t seem like a big deal, but that one-and-a-third tablespoons of oil is about 160 calories and 18 grams of fat, so why not? They were still pretty great. And I love that I don’t have to separate the eggs and beat the whites. Who has the gumption for that first thing in the morning?
Waffles of Insane Greatness
Adapted from Food Network by way of Orangette.
3/4 cup all-purpose flour
1/4 cup cornstarch
1 1/2 tsp. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1/4 cup canola oil
1 egg
1 tsp. vanillaIn a bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt. Add the milk, oil, egg and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron but don’t spray it with nonstick spray; the oil in the batter will allow the waffle to release easily. Cook them according to the waffle maker’s directions, and serve warm. Makes about 6 waffles.
August 22 2010 11:55 am | breakfast
Barb on 22 Aug 2010 at 1:40 pm #
That’s a big name to live up to! They must be awesome.
Carolyn on 22 Aug 2010 at 2:01 pm #
Look delicious but in my books it will be hard to beat the overnight waffle recipe you introduced me to last year… I call them “waffles of insane healthiness”!
Jennifer Jo on 22 Aug 2010 at 2:09 pm #
What is it with today and waffles? We just feasted on whole wheat buttermilk waffles for lunch. It’s our new family tradition. Yum-Yum! http://bit.ly/canxvH
Sharon on 22 Aug 2010 at 4:15 pm #
Isn’t it illegal to make waffles without butter? If I did make these, I’d be using butter. Butter is good for you. Saturated fat is good for you. See: The French Paradox.
(total cholesterol approaching 14mmol: pass the butter.)
JulieVR on 22 Aug 2010 at 4:17 pm #
They originally called for another type of vegetable oil, but I like canola. The butter is for on top, to melt into the little divots while they’re still warm.
Julie @ Willow Bird Baking on 22 Aug 2010 at 5:11 pm #
haha, with that sort of title, how can you not make these?!
They do look great!
Chelsey on 22 Aug 2010 at 6:42 pm #
I was eyeing up this recipe when it was posted on orangette. I’ve got to try converting it gluten free! What a wonderful Auntie you are to whip up this special recipe for the boys.
eddy on 22 Aug 2010 at 6:43 pm #
one of the treats for my family is to add a couple dashes of cocoa and cinnamon to the dry mixture, then top with a scoop of vanilla ice cream on finished product. it is delicious.
rea on 23 Aug 2010 at 10:31 am #
speaking of breakfast foods. i made granola from the blog aid cookbook and it was delicious! i’ve never made granola before and, now that i have, can’t think why not?
i tell you that cookbook you coordinated/compiled is fantastic.
Cheyenne on 23 Aug 2010 at 2:03 pm #
I made these this morning and they are truly of insane greatness! I can’t tell you how much I love that I don’t have to spray my waffle iron or beat the egg whites. I even quadrupled the recipe and made enough to freeze for a quick breakfasts during the week. Thanks!
Manon From Ontario on 23 Aug 2010 at 2:41 pm #
Funny how ever since I started to follow your blog, my clothes are tighter?!
Anyways, do you have a chunky salsa for canning recipe to share with us please?
Thanks Julie, love your blog
MFO
Jan (Family Bites) on 23 Aug 2010 at 7:57 pm #
I’ve seen several waffle posts this week. I think it’s a sign that I need to make these.
Ashley on 01 Sep 2010 at 11:41 am #
Yummm I’ve been meaning to try these waffles!
Waffles with Orange-Thyme Syrup « Food Crossing on 19 Mar 2011 at 7:14 pm #
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