Not strange, but oh so true: any recipe entitled Waffle of Insane Greatness is worthy of trying and yes, it is a recipe deserving of its name.
Suggested to me by a fellow food blogger on Twitter, there are a few, notable characteristics about the Waffle of Insane Greatness that I think you’ll appreciate:
- most of you will already have all the necessary ingredients on hand (no extra trips to the grocery store)
- aside from 30 minutes of resting time, the batter is extremely fast & easy to put together (efficiency=a big plus)
- the recipe is consistent, producing waffles that are light, crisp, airy & delicious. What more can you ask for?
Waffle of Insane Greatness, I heart you!
Worthy of serving family & friends at home or guests of a bed & breakfast inn, the Waffle of Insane Greatness is a key recipe for creating memorable mornings. Add a drizzle of warm maple syrup, a pat of butter, a spoonful of homemade Summer Berry Sauce, an assortment of fresh berries, a dollop of whipped cream or a sprinkling of powdered sugar and presto—you’ve got a fabulous meal on hand.
Final thoughts? While the following recipe will produce enough standard-size waffles to feed (approximately) 4, you can easily double the recipe to feed a crowd (or if your guests, like me, simply find them too delicious to stop eating). A plus? Any unused batter can be stored in the refrigerator for up to 3 days.
Enjoy!
Waffle of Insane Greatness
(as featured on Inn Cuisine, adapted from FoodNetwork.com and seen on Rachel Ray’s $40 a Day, original recipe from Aretha Frankensteins of Chattanooga, TN)
The following recipe has been modified. For the original recipe, please visit FoodNetwork.com
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/3 cup vegetable oil
- 1 large egg
- 2 teaspoons sugar
- 1 teaspoon pure vanilla extract
Stir first 5 ingredients together in mixing bowl until thoroughly combined. Add milk, cream, oil, egg, sugar & vanilla to dry ingredients and stir by hand until mixture is smooth. Let batter rest for 30 minutes.
Preheat waffle iron; pour batter into preheated waffle iron and cook as indicated by manufacturer or refer to waffle iron’s indicator light. There is no need to pre-spray the waffle iron with non-stick cooking spray as the oil in the batter will allow the waffles to release with ease. Serve warm.
Cook’s choice: You may substitute 1 cup whole milk, 1 cup half & half or 1 cup buttermilk for the 1/2 cup milk & 1/2 cup heavy cream as suggested in the recipe above, using 1 cup (diary product of preference) in total.
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I just found your blog today and am glad because this looks so GOOD!! I’m going to try it next time I have cream on hand! I have to say I’m looking forward to reading breakfast recipes (that is the one meal I’m lagging behind in actually making a lot.)
FoodieCrystal
http://foodiecrystal.blogspot.com/
These waffles look like they deserve their name!I love the fact that the batter can be kept a few days. Thanks for posting this!
LOL I love the name of them. How could you not want to make them?
With a name like that, how could anyone resist! They look fabulous! I need to drag my butt out of bed in the morning and make some!
Looks delicious! I love waffles but I don’t make them nearly enough!
I’m always on the lookout for a great waffle recipe. I’m going to bookmark this for next time.
serious yummers… recipe going to be doubled as we “speak” since we have a houseful on deck thanx!!!
gp
Foodie Crystal – Thanks for stopping by & commenting. I love hearing from first-time visitors. Cheers to more breakfasts (and brunches) in your future!
Lynda – You’re welcome. Not that I’ve had any batter leftover when making these waffles (and I’ve already made them a few times since finding the recipe), but it’s good to know you can save the batter (or make ahead), just in case.
Lorraine – My thoughts exactly
Susan – Or better yet, have someone make them for you (and keep yourself in bed)!
Maris – Waffles are so often overlooked compared to eggs, etc. And why? They are so quick & easy to make, not to mention adaptable!
Susan – Let me know how you like these when you finally get around to trying them.
GP – “A houseful on the deck,” is always a good thing! Enjoy!
I am so glad I have this little waffler:) I splurged and bought myself the flip waffler for Xmas in Nov. last year also..Thank you for your post about waffles..They are so cute aren’t they?
Where in the world did you get an iron that is heart shaped? How cute are those? Yum!
Use buttermilk (original recipe)…..its better and buttermilk is easy to pick up at the grocery store. I agree with the increased vanilla. We double the recipe for my family of four and never have leftovers…..if you do, the cooked waffles freeze beautifully and reheat in a toaster oven just like toast! Sometimes, we add ripe bananas to the batter for something different! This is a family favorite….and the kids enjoy helping.