….and they truly live up to their name.

These are delicious waffles that can be made the morning you need them — but make sure you are aware that the batter needs to sit for 30 minutes before you cook the waffles!

30 minute wait time or not, these are fantastic, and we’ve actually had them three times before I could get them up on the blog!

*I always, ALWAYS double the recipe, because we eat them leftover. My doubled recipe makes 4 belgian waffle-sized waffles. The recipe below is the original.

Waffles of Insane Greatness

(Annie’s Eats)

¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1½ tsp. sugar
½ cup whole milk
½ cup buttermilk (I often use 1 c. milk with a little lemon juice in it…same thing!)
1/3 cup vegetable oil
1 large egg, lightly beaten
¾ tsp. vanilla extract

– In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.

– In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.

– Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.

Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.

– Serve immediately.

Yield: depends on the size/shape of your waffle iron


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