Waffles of Insane Greatness!

Aretha Frankenstein's,  a restaurant in Chattanooga, Tennessee, is the source of this recipe for waffles.  It appears with some frequency in the food blog world and with good reason; they are not just good, they are insanely great.  Ingredients are in the SimplyCooking® Pantry and the process is simple, making me, too,  want to share this simple everyday recipe.

I measure  the all-purpose flour and arrowroot starch by weight and specifically by grams.  This yields a precise measurement so waffles turn out consistently light inside and delicately crisped outside every time.  Measuring dry ingredients by cup is inconsistent depending upon how the ingredients are stored  - freezer, room temperature, canister, bag - and how they are placed into the measuring cup - scooped, spooned, leveled with a knife, leveled on the packaged or leveled by eyeball.   Even when the steps are consistent, the variance in weight can  still be considerable and affect the results of recipes like waffles.   The weighing of the flour and arrowroot starch affects the texture more than the quality of the waffle iron or whether the batter stands for 30 minutes or not.  Let the batter stand as long as it takes for the iron to heat up - 10 minutes is adequate.  

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waffles of insane greatness!

100 grams (3/4 cup) all-purpose flour

30 grams (1/4 cup) arrowroot starch*

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt, Celtic Sea Salt preferable

1 cup buttermilk ( or milk with a tsp. of lemon juice or vinegar)

1/3 cup grapeseed oil**

1 egg

1 1/2 tsp. sugar

3/4 tsp. vanilla extract

In a medium bowl, combine the flour, arrowroot starch, baking powder, baking soda and salt; mix well.  Add the buttermilk, oil, egg,  sugar and vanilla and mix well.  Let the batter sit for 30 minutes before  placing on the waffle iron.  

* The SimplyCooking® Pantry calls for arrowroot starch rather than cornstarch.  

**SimplyCooking® Pantry calls for grapeseed oil rather than canola or vegetable oil..