light n’ crisp waffles recipe - everyone's favorite!

i got this recipe from my dad. i have no idea where he got it, but these are the waffles i’ve been eating as long as i can remember. they are so delicious, easy, and HEALTHY! OHMYGOODNESS, i cannot help but go on and on about them because they are so incredibly fabulous! if you want to see my picky eaters eat, come on waffle night! i think last time I made these, layla (all 33 pounds of her) put away 4 quarters of a waffle. that’s one WHOLE 10 square inch waffle. (and yes, i did just pull out my waffle iron and measured it!)

anyway, here it is, without further ado…

• 1 cup flour (I usually do 1/2 white, 1/2 whole wheat)
• 1/2 cup yellow cornmeal
• 1 cup rolled oats
• 2 tbsp baking powder*
• 1/2 tsp salt
• 2 eggs
• 1/2 cup oil
• 3 cups buttermilk

put all dry ingredients into a bowl, break in the eggs, add oil, then stir in the buttermilk.

*the amount of baking powder is not an error, but is the secret of the crisp, tender result!

let the batter stand for a short time (15-30 minutes) to allow the baking powder to work. it should be of a bubbly-thick pouring consistency. bake waffles until they are a light golden brown.

if you have leftovers (i often double the recipe to ensure that i do), refrigerate or freeze them. they reheat wonderfully in the toaster.

we top them with butter and syrup – either maple or boysenberry (my personal favorite), but they’re good with jam as well, or fresh fruit, or plain even! enjoy! (how could you not?)