The state of my pantry is not pretty. Things go missing daily, and new ingredients appear out of nowhere. We’ve had canned beans go bad, and we’ve discovered jello packets we don’t even remember buying. Were a deep clean ever to happen, I’m sure it would uncover some pretty interesting things.
I admit that despite the “spring cleaning” theme of this month’s Recipe Redux, I didn’t really clean out the entire pantry and fridge. I did, however, do some rummaging, and I managed to uncover an ingredient that I don’t think I’ve used in a while: cornstarch.
Then I decided, why revive only an ingredient when you can revive an appliance as well? And that’s how I came up with waffles.
Now, I’ve had endless struggles with waffles. They stick to the waffle maker, they fall apart, they’re gummy, they need to be eaten out of a bowl. The list goes on. Somehow, I had never really cracked the code of the perfect waffle. I’m not saying this recipe is perfect, but it’s petty darn good. With a nice crispy texture and very little fat and sugar, they’re great for healthy Sunday breakfast. Or freeze ’em, and pop in the toaster on a weekday. Either way, they’re easily the most successful waffles I’ve ever made, and even my super picky sister ate them.
Happy Recipe Redux!