18 degrees, sunrise
Love Lies, Khalid
In lieu of a big layer cake for his 13th birthday this past year, our middle son requested buttermilk waffles from scratch. While at first I was a bit sad, I quickly dispensed with tradition and made the waffles, finding myself relieved by their ease. The funny thing is though, I had never developed a classic waffle recipe. I had gingerbread waffles for the holidays, Meyer lemon waffles for citrus season, and cornmeal waffles with fresh blueberries for the end of summer. No basic, trusty waffles. I just hadn’t yet landed on the my favorite waffle recipe.
My idea of a perfect buttermilk waffle is a crispy waffle -golden and crunchy on the exterior and tender and tangy on the inside. I am not a fan of a soggy waffle. Or a flimsy waffle. Or a spongy waffle. In order to achieve the perfect texture, I’ve learned a few tricks. The first is to use cornstarch in the batter to get a nice crunch. Second, use a fair amount of butter. Fats help crisp things up nicely. And who doesn’t love a buttery waffle? Third, leave the waffles in a little longer than you think you should, getting them a deep golden brown. Finally, if you’re not going to eat your waffles as soon as they emerge from the waffle iron (which I highly recommend), keep the waffles warm in a 200° oven in a single layer. Waffles get less crisp as they cool and if you stack them, they are sure to get soggy from the steam.
When I first made this version, tweaking as I went, I jotted the recipe down on a neon yellow slip of paper and have been keeping it tucked away on the kitchen counter with my cookbook collection. I’ve decided it’s about time to share the love. And if you happen to be celebrating something like a birthday, whipped cream and sprinkles are a nice touch. Otherwise, warm maple syrup will be all you really need. This recipe can easily be doubled.