Merak's Buttermilk Waffles

Made this up this morning and they turned out amazing. Lots of recipes call for whipping the egg whites, or adding seltzer for bubbles, but these seemed to turn out light and crispy without such things.

Substituting corn starch for some of the flour reduces the protein ratio, simulating cake flour. This probably accounts for some of the airy crispiness. I might tweak the ratios a bit.

For sixth of a cup measurements, I just eyeball half a third cup.

Merak's Buttermilk Waffles
-dry-
1 5/6 cups all-purpose flour
1/6 cup corn starch
1/2 tbs sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt

-wet-
3 tbs butter
2 tbs vegetable oil
2 eggs
1 1/2 cups buttermilk
~1/2 cup milk, to proper consistency

Brief instructions: 

Combine until combined. Cook until cooked.


Verbose instructions:

Combine dry ingredients.

In a separate microwave-safe bowl, combine the butter and oil. Microwave for 30 seconds or so until the butter is just melted. If you left it in too long and it's hot, let it cool off for a minute or two. Whisk in the eggs until it's a creamy, smooth consistency. Whisk in the buttermilk. Don't add the milk.

Combine the wet and dry ingredients. Since buttermilk seems to vary in consistency, sometimes being very smooth like milk and sometimes being almost as thick as yogurt, I add the milk to make it just right. This is a matter of judgment. I just know "batter consistency" when I see it. It might not need any. It might need the entire 1/2 cup.

Cook in your waffle iron. I like them extra crispy, so I use my iron's darkest setting. But you'll have to experiment to see what setting you like best on your machine. I also spray mine with no-stick spray before each waffle, even though with a properly seasoned iron you don't need to (some people say absolutely you should NOT do this). I find it fries the outside of the waffle slightly, making a lighter and crispier outer crust.