Ellen and I are dashing out right after breakfast, heading to Atlanta for the international innkeeper conference [You would not believe how crazy innkeepers can get when they are together! Quinn]. Meanwhile, the guests are raving about this morning’s waffles.
This recipe came from our friend Lynnette, who owns the very lovely William Henry Miller Inn in Ithaca, NY. She found it via Rachel Ray who “stole” it from a restaurant in Chattanooga, TN, with the unlikely name of Aretha Frankensteins!
Waffles of Insane Greatness – You Have to Be Crazy Not to Eat Them!
Makes 4 large waffles
3/4 cup all-purpose flour/1/4 cup cornstarch/1/2 tsp. baking powder/1/4 tsp. baking soda/1/2 tsp. salt/1 tsp. cinnamon/1/2 tsp. ginger/1/4 tsp. freshly grated nutmeg/1 cup whole milk or buttermilk/1/3 canola oil/ 1 egg/ 1 1/2 tsp. sugar/ 3/4 tsp. vanilla extract
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix well. Add the milk, oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat the waffle iron. Do not use non-stick spray on the waffle iron since the oil in the batter will allow the waffles to release easily. Follow the directions for your waffle iron to cook the waffles.
At Birchwood Inn, we spike the Berkshire maple syrup with lightly toasted pecans and a couple of splashes of bourbon.
[And if you just happen to drop a piece of waffle on the floor. Call me and I'll be right there! Quinn]