Classic homemade waffles
Crisp-edged homemade waffles with a light, fluffy inside, made from a simple butter batter with a spoonful of cornstarch for extra crunch.
- Prep
- 6 min
- Cook
- 12 min
- Serves
- 4
- Per serve
- 520 kcal
Ingredients
Method
Turn on the waffle iron to medium-high so it fully preheats while you make the batter; most take about 5 minutes and have a ready light.
Whisk the flour, cornstarch, sugar, baking powder and salt in a large bowl. In another bowl, whisk the eggs, milk, melted butter and vanilla.
Pour the wet mix into the dry and stir just until combined. A few small lumps are fine.
Lightly coat the hot iron with cooking spray. Ladle in enough batter to cover about two-thirds of the grid (it spreads), close the lid and cook until steam has mostly stopped and the waffle is deep golden, about 4 minutes, without opening early.
Lift the waffle onto a wire rack in a single layer, not a plate, and cook the rest of the batter the same way, about 2 more rounds.
Serve straight away with maple syrup.
Tips
- Doneness test: when the iron stops puffing out steam, the waffle is nearly done. Opening the lid early tears it in half.
- The batter is about 3 cups: roughly twelve 4-inch squares, three rounds in a standard four-square iron. A single round Belgian iron makes 4 to 5 thick waffles but takes about 20 minutes to cook them all.
- Soggy waffles come from stacking: steam softens them. Keep them on a rack in a 200°F oven, and reheat leftovers in the toaster from frozen.
