These waffles:  they are, as their name suggests, insanely great.  Crispy on the outside, light and airy on the side… they kind of remind me of a crueller doughnut.  But in waffle form, topped with fresh fruit and maple syrup, hot with a cup of tea on a Sunday morning.  But, here they are on a Monday – Easter Monday – because many of you, like me, have a day off today which, in my mind is just one more day that I can make breakfast that involves maple syrup and/or bacon.

Here’s what you need:
¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1½ tsp. sugar
½ cup whole milk
½ cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
¾ tsp. vanilla extract

Here’s what you do:

In a medium mixing bowl, whisk together the dry ingredients.  In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.

(Hey, did you know that if you don’t have buttermilk – who does? – that you can take regular milk, just shy of the total amount you need, squirt the juice of a lemon into it, whisk and voila!).

Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.

Preheat your waffle maker.  Ladle waffle batter into the waffle iron and cook until crisp and golden.  Serve immediately.

Recipe courtesy of Annie’s Eats.