Classic Almost-As-Good-As-Buttermilk Waffles
Appears in Cook's Illustrated November/December 1993, America's Test Kitchen TV
WHY THIS RECIPE WORKS
We wanted a waffle recipe that produced crisp-on-the-outside, creamy-on-the-inside waffles. We found that a thick batter lets the outside of the waffle become crisp while the inside remains custardy. Because crispness is so important in waf...