3/4 cup all-purpose flour
(100 grams)
1/4 cup cornstarch
(30 grams)
1 tbsp sugar
1/2 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
1 cup whole milk
235 ml, or buttermilk
1/3 cup avocado oil
(80 ml) oil
1 large egg
1 tsp vanilla extract
avocado oil
to grease the waffle iron
syrup and/or berries, for serving
syrup/honey and/or powdered sugar
We've dubbed these as "classic waffles" because they have a clean flavor profile, similar to that of Eggo waffles. These waffles are easy to prepare and are evenly golden once cooked. Our two year old sometimes helps with pouring and mixing the batter, and we actually made 6 batches of this recipe with her preschool class.
Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl or measuring glass. This can be done the night before.
In medium bowl or measuring glass, whisk the milk, vegetable oil, egg and vanilla together until blended.
Pour the milk mixture into the flour mixture and whisk until just mixed. Set batter aside for 10 to 15 minutes so the baking powder has time to activate. Transfer batter into a spouted measuring glass if needed.
Preheat the waffle iron then prepare a baking sheet with a cookie rack. The finished waffles will rest here, elevated, so that they remain crisp. If you don't think that the waffles will be consumed immediately, preheat the oven to 200°F so that the waffles can rest and crisp in there.
Once the waffle iron and batter are ready, grease the waffle iron with avocado oil then pour the batter onto the heated waffle iron and cook until the waffle is crisp and golden brown. Immediately butter then rest the cooked waffle directly cookie rack (in the oven if needed). Repeat with the remaining batter.
Top with syrup/sugar and berries just before eating.