Look, I know what you’re thinking. You’re thinking that whenever someone proclaims that something is the “best” in the “world” it can mean only one of three things: 1) Someone is trying to sell you something; 2) Someone was too lazy to open a thesaurus; or 3) You’re reading Woman’s Day in the checkout lane.
But in this case it is none of the above. Well, maybe number two.
At any rate, these are my favorite waffles—better than the Waffle House, even. Crisp on the outside, tender and airy in the middle.
I have a theory that everyone has a unique way of eating waffles—like a fingerprint. A waffleprint, if you will. Personally, I like to eat my waffles mostly plain with a little butter, with my hands. Sometimes I will dip them into a little puddle of cane syrup, and occasionally I will remember to add some protein to my breakfast and will give the waffle a smear of peanut butter, making sure to leave room in each cavity for syrup. It is at this point that I switch over to using a fork.
What makes these waffles the best is their airiness—their pillowy centers. While most waffles are a little dense, even chewy in the middles, these—these are light and tender.
This is my dad’s not-so-top-secret recipe—I believe he got it off the internet. There’s nothing overly complicated about it, no fancy ingredients. It’ll take you about five minutes to mix up the batter which is more than I can say about these waffles that I keep meaning to make but then don’t because, well, planning ahead.
Heck, it’s just Bisquick but with one surprising ingredient swap.
Are you ready to learn the secret to tender, airy waffles? Well lean in close because it’s
Heat your waffle iron. In a large bowl, mix together all ingredients. Use a fork if needed to break up any lumps against the side of the bowl. Ladle the batter into the waffle iron and cook until golden brown.