You may think I’m being all creative and cute with the title of this post. I’m not. That’s actually what this recipe was called when I found it. Now, you tell me….how do you pass up a waffle recipe with a name that awesome?
There’s a challenge with Belgian waffles. You don’t want them to be too dense…or they’re heavy and you can’t eat a full one, but you also don’t want them to be too light and airy…or you eat twenty-three and use an entire bottle of syrup per person. You’ve got to find that happy medium where one waffle will leave most people feeling happy.
And that’s just the density. Flavor kinda matters too, right? It’s got to be tasty.
Now, let it be known that I HAD the perfect waffle recipe. Two of them actually. I’d found a copycat recipe of Waffle House’s fantastic buttermilk waffles and I also had an absolutely fantastic waffle recipe from America’s Test Kitchen that we loved. But these were both for a regular waffle maker. (Which I have, but which is very old and living on it’s last legs.) So Mr. W, being, well, Mr W bought me a beautiful new belgian waffle maker for Valentine’s Day this year.
Which meant it was time to seek out a new recipe. I tried one that was extremely time consuming…including beating egg whites until peaks formed and folding it into the batter. It was good, it was actually very good, but it created those light and fluffy waffles that required me to eat three to even start to feel satisfied.
Then I stumbled across a Google listing for “Waffles of Insane Greatness” on the Food Network web site. Apparently, Rachel Ray had swung by a restaurant called Aretha Frankensteins in Chattanooga, TN that was known for their waffles. With a name like that, how could I pass it up?
Sure enough…these things are fantabulous! You’ve got to let the batter sit for 30 minutes, but that works out fairly well. We only ever make waffles on Saturday mornings, so I tend to get up, make the batter, then get kids ready to roll and get myself dressed. By the time the kids are setting the table and Mr W is frying up the bacon, my batter is ready to go. You can let people eat them as they come out of the waffle iron, or you can toss them in an oven at about 200 degrees to keep them warm until you’ve made the whole batch.
Our boys (well, Thing Two) can eat enough waffles to rival Mr W, so I always make a double batch. After all, who doesn’t love having leftover belgian waffles in the fridge to pop into the toaster for a quick weekday breakfast?
Give these babies a try, you won’t be sorry. Of course you WILL need to have a Belgian Waffle maker…not just a standard waffle maker. Mine was from Penny’s, but basically looks and works just like this one over at Amazon.
Waffles of Insane Greatness
(mild adaptions from Food.com recipe)
- 1 1/2 c of all purpose flour
- 1/2 c cornstarch
- 1 t baking powder
- 1/2 t baking soda
- 1 t salt
- 2 c milk (I used 2%)
- 2/3 c canola oil
- 2 egg
- 3 t sugar
- 2 t vanilla
Pour everything into a bowl and whisk together until mostly smooth. (Don’t beat it so hard you incorporate air bubbles…but mix it well enough it’s no longer lumpy. Let battle sit for 30 minutes.
Heat waffle iron. Pour enough battle to just cover bottom waffle grid, then close and bake according to waffle iron directions. There is NO NEED to use non-stick spray on these. There’s enough oil in the battle to take care of it. It took 2 minutes on the first side and 3 minutes after the flip for them to cook in mine.
Serve with butter and syrup, or, go my route and top them with 0% Fage greek yogurt and fresh berries for a really delicious treat.
They keep well in the fridge if you ziplock bag them as soon as they cool and put them away. Leave them out for any length of time though and they’ll dry up completely. To reheat, break them in half and pop them in either half of your toaster.
This recipe makes about 6-8 servings, depending on how hungry everyone is and what else you serve it with.