Waffles of Insane Greatness

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This week is breakfast week here at Real Mom Kitchen.  To start the week off we are beginning with “Waffles of Insane Greatness”.  So when I saw this recipe, I figured a waffle with this name is one I have to try.  I found it over at Annie’s Eats but from what I can tell the recipe originated from The Food Network.

So I must say, I have a favorite waffle recipe – tender sour cream waffles.  I make them in my Belgian waffle maker.  They are delish but they are definitely tender.  They don’t have that crisp outside.  The tender sour cream waffles also require you to separate the eggs and beat the whites.  So it does take a little effort to make them.

Waffles of Insane Greatness | realmomkitchen.com

I must say that these “Waffles of Insane Greatness” are right up there on my list now with the tender sour cream waffles. 

The beauty of these babies are they come together quickly.  No need to separate and beat egg whites here.  However, this recipe does require the batter to rest for 30 minutes.  Oh well – at least you can do other things while the batter rests.  Other plus – with these waffles is they have a nice and crispy outside with a soft inside.  I think the cornstarch is the secret to the crispy outside.

Only downside I found to this recipe is the waffle isn’t that sweet.  I served them up with some fresh strawberries that macerated in sugar while the batter sat.  Then I topped it all off with some sweetened whipped cream and the waffle still needed a little more sweetness.  However, this was easily solved with a drizzle of syrup.  Next time, I may up the sugar in the recipe to 3 Tbsp if I am serving them with fruit.  If you are serving them with regular old butter and syrup they are fine the way they are.

I doubled the recipe and was able to get 4 1/2 Belgian waffles which was fine, but next time I will triple the recipe to make sure their is plenty for my family of 5.

Waffles of Insane Greatness

Real Mom Kitchen

(I doubled these amounts, but will triple next time)
5 from 1 vote
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Ingredients
  

  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • tsp. sugar
  • ½ cup whole milk
  • ½ cup buttermilk
  • cup vegetable oil
  • 1 large egg lightly beaten
  • ¾ tsp vanilla extract

Instructions
 

  • 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.  I doubled the recipe and got 4 1/2 Belgian waffles.
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5 from 1 vote (1 rating without comment)

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18 Comments

  1. Pingback: Strawberry Waffles (of Extreme Awesomeness) | Pen Pals and Cookin' Gals
  2. I’ve been looking for a really good, easy waffle recipe, Tried these for dinner tonight, this is it. Yummy! The batter was slightly runny,but still baked up well. My question is: if making these for a crowd, could they be made ahead and reheated in the oven?

  3. Been looking for a good,easy waffle recipe. Tried this one tonight for dinner, yummy! The batter was slightly runny but still baked up well. My question is, if making these for a crowd, could they be made ahead and reheated in the oven? I’m thinking of having a breakfast dinner for a large group and these would be awesome!

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  6. I’ve tried these but found that they expanded too much and squirted out the sides of my waffle iron and left the inside of the waffle empty. Anybody got a clue why?

    1. You put too much batter in. I’ve been making these for 12 years now at my bed and breakfast inn. They only squirt when too much batter is put in. 3/4 cup is perfect for a regular belgian waffle maker. Also this recipe originated with Rachel Ray.