Note: The best way to mix up this waffle mixture is to use a scale — it will take no time at all if you do and it will be more accurate. Also, if you would like to make just one batch, find the recipe on Food52.
This waffle mixture is 10 times the mixture of dry ingredients in the original recipe:
- 1000 g all-purpose flour (7 1/2 cups)
- 380 g cornstarch (2 1/2 cups)
- 76 g (5 tablespoons) sugar
- 22 g (5 teaspoons) baking powder
- 34 g (5 teaspoons) salt (I used table salt)
- 16 g (2 1/2 teaspoons) baking soda
For every 1 1/4 cups or 152 g of this mix (which serves 2 to 3 people), you will need:
- 1 egg
- 1 cup buttermilk
- 1/3 cup (5.3 tablespoons) melted butter
- 1 teaspoon vanilla extract
- In a large bowl, carefully whisk all dry ingredients together. Store in a ziplock bag until ready to use.
- When ready to use, whisk egg and buttermilk in a small bowl. Whisk in melted butter and vanilla extract. Measure out 152 g (or 1.25 cups) of the waffle mix and add to the bowl. Stir until combined. The batter is on the thin side but if the mixture looks too thin, (which only seems to happen to me when I make a double batch) add more of the waffle mix by the tablespoon to the bowl. Stir until it’s the right consistency. Let stand for 30 minutes.
- Heat waffle iron. Cook according to your machine’s instructions. We have found that the middle setting (5 on a scale of 10) works best for us. The higher setting (on our machine at least) seems to be too hot.