|(Left) Waffle topped with dextrose and Maple Syrup Dex+, and (Right) a waffle sandwich, with ham, smoked gouda, and Jam Dex+|
The recipe is also pretty simple, not requiring anything fancy like separating eggs and beating the whites. Between this and the pancake recipe I found earlier, we will not be buying any more mix. Allow any extra waffles to cool, then wrap, freeze, and reheat in the toaster. If we don't have buttermilk, we make Good Old-Fashioned Pancakes instead; substitutes aren't worth the effort.
Based on Food Network's Waffle of Insane Greatness, which was courtesy of Aretha Frankensteins, Show: $40 a Day Episode: Chattanooga, TN
- 213 g all-purpose flour (King Arthur)
- 71 g cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 11 g dextrose
- 2.5 g sugar
- 1 teaspoon salt
- 2 cup whole buttermilk (do not substitute)
- 2/3 cup vegetable oil (canola)
- 2 eggs
- 2 teaspoons vanilla extract
- Butter, dextrose and Maple Syrup Dex+, and maybe berries, for serving
DirectionsIn a medium bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and salt; whisk together well. In a four-cup measure, combine the milk, vegetable oil, egg and vanilla and whisk until well blended.
Add liquid to dry, and mix until well blended with small lumps; a dough whisk works nicely. Let the batter sit for 30 minutes.This will allow the flour to wet more thoroughly, thickening the batter some too. Start your iron heating while the batter rests. The waffles will still be great without the rest though.
Preheat a waffle iron to ~388°. Waffles are done when the iron comes back to 365-370°F. For my Waring Pro Waffler, this was a setting of “5”. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Serve immediately with butter and syrup.