I know I’ve been doing a lot of sentimental recipes lately -blame it on the holidays- but this is the time of year I crave traditional family dishes. I can’t help it, I’ve been blessed with a multi-generational family of amazing cooks, and let me tell you, my mom makes some pretty mean recipes -not the least of which are her waffles.
Fluffy and light, they have the most amazing flavor of any waffle I’ve tasted. But these aren’t the super-crisp waffles you’d serve with syrup; lightly crisp on the outside and pillowy soft on the inside, they are perfect for layering with bright strawberries and freshly-whipped cream. This is probably due to the absence of cornstarch, which my mom is devoutly opposed to using, along with any other corn product (in order to avoid any GMOs), but the resulting texture is actually quite nice, and perfect for soaking up the resulting strawberry juices.
“Mom’s Best Waffles” with Strawberries and Whipped Cream – Serves 4
- 1 C all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. sugar
- 1/2 tsp. vanilla extract
- 1/3 C vegetable oil
- 1 egg
- 1 C milk
Combine all dry ingredients in a large bowl. Stir in milk, vegetable oil, and egg and let sit for an half hour.
Lightly oil waffle iron and bring up to temp. Fill with batter and cook according to waffle iron directions, or until golden brown and cooked through.
Serve with whipped cream and either freshly sliced or thawed frozen strawberries which have been lightly sweetened and chopped.