Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 3/4 cups whole milk
  • 1/2 cup neutral oil
  • 1 teaspoon pure vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and fine sea salt vigorously for 30 seconds to ensure even distribution and aeration.
  2. In a separate jug or bowl, whisk the room temperature eggs, whole milk, neutral oil, and vanilla extract until the mixture is frothy and fully incorporated.
  3. Pour the wet ingredients into the dry base. Use a spatula to fold gently until just combined, leaving small lumps in the batter to avoid over-developing gluten.
  4. Allow the batter to rest for 5 minutes. This allows starch granules to hydrate and leavening agents to activate for a fluffier texture.
  5. Preheat your waffle iron to a medium-high setting and lightly grease. Pour approximately 1/2 cup of batter into the center, close the lid, and cook until the steam stops escaping and the exterior is a deep mahogany color.
  6. Remove the waffle and place it on a wire cooling rack to prevent sogginess from trapped steam.