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Waffles of Insane Greatness

Yes, that’s really their name. I’ve been seeing them all over the internet, and it was only a matter of time before I gave in and made a batch. How can you resist waffles with such a name?

Considering the ratio of flour to oil it makes sense that these would be insanely great. I knocked it down to 1/4 cup of oil, and used canola, which is the lowest of the cooking oils in saturated fat and contains mostly heart-healthy mono and polyunsaturated fats, with omega 3s, even. They were still pretty great. And I love that to make these I don’t have to separate the eggs and beat the whites. Who has the gumption for that first thing in the morning?

With several kids at the breakfast nook this morning, waffles were in order. I thought I’d give this recipe a whirl. They did not disappoint. Leftovers freeze well, and can be reheated quickly in the toaster.

Waffles of Insane Greatness

Adapted from Food Network by way of Orangette.

3/4 cup all-purpose flour
1/4 cup cornstarch
1 1/2 tsp. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1/4 cup canola oil
1 egg
1 tsp. vanilla

In a bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt. Add the milk, oil, egg and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron but don’t spray it with nonstick spray; the oil in the batter will allow the waffle to release easily. Cook them according to the waffle maker’s directions, and serve warm. Makes about 6 waffles.

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