Food & Wine

BREAKFAST WEEK: WAFFLES OF INSANE GREATNESS

This week we'll share diverse ideas for breakfast fare. This one is a recipe for a cleverly named from-scratch waffle batter that makes them thick and fluffy. It originates from a restaurant called Aretha Frankenstein's in Chattanooga., Tenn., and is featured on the Food Network Web site.

INGREDIENTS

3/4cup all-purpose flour

1/4cup cornstarch

1/2teaspoon baking powder

1/4teaspoon baking soda

1/2 teaspoon salt

1 cup whole milk or buttermilk

1/3cup vegetable oil

1 egg

1 1/2 teaspoons sugar

3/4 teaspoon vanilla extract

Butter and syrup, for serving

DIRECTIONS

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.

Preheat a waffle iron. Do not use nonstick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Makes 4 servings.

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