Dust off your waffle maker, skip the freezer aisle in the supermarket and ditch the commercially made mixes and make homemade waffles. Simple to make, enjoy with warm maple syrup and butter (I like to melt the butter), fruit, fruit compote, powdered sugar, jam however you like your waffles they are always a great choice for breakfast or brunch. I like to double the recipe and freeze some for a quick ready made option. This recipe is found on Food52 and its one that I make over and over, its that good! Here’s how to make it:

Aretha Frankensteins waffles of insane greatness

Makes 8-10 waffles depending on the size of your waffle maker (this is already doubled from original)

1 1/2 c flour

1/2 c cornstarch

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 c milk (room temperature)

2 eggs (room temperature)

2/3 c veg oil or melted butter (I like to use butter)

2 tsp sugar

1 1/2 tsp vanilla extract

Preheat oven to 175/200 warm setting. Whisk flour, cornstarch, baking soda, baking powder, salt until combined. Whisk the egg, milk, sugar, oil or butter, vanilla until combined and add to the dry ingredients, (note: if using melted butter make sure your milk is not cold the butter will solidify). Stir to combine, its ok and even advisable to leave a few lumps in the batter, do not over mix. While the waffle maker is heating let the batter sit/rest for 30 minutes. Pour approximately half cup (depends on the size of your waffle maker) follow manufacturer directions. Keep waffles warm in the oven in between batches. Going to stand on my soapbox for a moment, its a little more work making food from scratch but you know everything that is in your food, no chemicals or additives, just saying.

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