My biggest problem with cooking is that I'm impatient. I love the process of chopping, stirring, mixing, kneading and generally doing things. But when it's time to let a dish sit in the oven, stew on the stovetop and be left alone, I just can't do it.
I swear that oven lights were invented specifically for me. I always feel the need to spy on my food.
Waffles are an opportune time for my impatience to ruin a recipe. I'm known to open the latch several times to check on the waffles.
So I recruited Mr. McCormick to babysit me while these insanely great waffles cooked up. We sipped coffee and had a nice early morning chat while waiting for them to finish. He only had to bat me away from the waffle maker once.
Aretha Frankenstein's Waffles of Insane Greatness
These famed waffles from Aretha's Chattanooga, Tennessee restaurant are all over the Internet. I used a kitchen tested version from Food52.
3/4 cup all-purpose flour*
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil or melted butter
1 1/2 teaspoon sugar
3/4 teaspoons vanilla extract
Butter and pure maple syrup, for serving
*We have gluten free all-purpose flour on hand, so you'll see a darker tint to these waffles in the photos.
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes to fully develop.
Heat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and pure maple syrup or hold in a 200 degree oven, directly on the rack. These also reheat very well in the toaster.
We love fresh fruit toppings for pancakes and waffles. I found a wonderful strawberry topping from Just One Cookbook.
1 pound strawberries
1/4 cup sugar
1/4 cup water
1 tablespoon corn starch
Rinse strawberries under cold water. Remove tops and cut in half.
Whisk water and corn starch together in a medium saucepan. Add remaining ingredients and stir to combine.
Simmer pan on medium heat for 5 minute, stirring strawberries regularly to help break them down. Remove from heat when the mixture thickens.
Allow to cool slightly if you want to user a blender to puree it. Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.
Every time I make waffles I forget how much batter to put in the wells. I always underestimate the first round, so the waffles look a bit wimpy in this photo. But they tasted delicious.
I'd recommend you let the waffles crisp up in a 200 degree oven for a few minutes while you finish cooking the rest of the batter. It may just be our waffle maker, but we like that extra bit of oven time to finish them off.
This strawberry topping is fresh and lovely, and would be great on ice cream too. You can adjust the amount of sugar as well to adjust the sweetness level.
All in all, a great Sunday start!