Aretha Frankenstein's waffles of insane greatness from Food52

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Notes about this recipe

  • jhallen on February 16, 2021

    These are really great - light and fluffy, great texture.

  • sldoug on June 26, 2016

    Made these again, and again doubled the recipe (and used all buttermilk) and this time they turned out great, so I must have just messed them up last time. Such delicious waffles!

  • sldoug on March 03, 2016

    Made again and doubled the recipe, but this time I measured only by weight and the batter was very thin and only made five Belgian waffles (barely). I was rushed, so I certainly could have messed something up, and I also ended up letting them rest for an hour instead of just 30 minutes, so who knows what caused the difference in batter. Next time I'll be more careful.

  • sldoug on December 24, 2015

    Followed the recipe exactly but doubled it and used all buttermilk (doubled, the recipe made 5.5 Belgian waffles). Waffles sat in oven before serving and the crispness was perfect, exactly what I always yearn for in a waffle. I served them with blueberry compote and whipped cream so the flavor profile beneath was hard to make out, but the structure was excellent.

  • Rinshin on August 17, 2015

    Loved these and so simple to make. Will become my go-to waffle recipe. Next time though, I would reduce salt. I already reduced sugar as well but salt was bit pronounced perhaps from baking soda/powder along with salt.

  • Rutabaga on August 13, 2015

    These are probably the second best waffles I have made, a very close second to Mark Bittman's overnight yeasted waffles. I used buttermilk and let the batter sit for about an hour before cooking them. Light and airy on the inside, crisp on the outside, these were delicious served with sugared blackberries and whipped cream.

  • chawkins on March 03, 2014

    Great waffles, light and crisp.

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