Classic Almost-As-Good-As-Buttermilk Waffles
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Appears in Cook's Illustrated November/December 1993, America's Test Kitchen TV
The best waffles are crisp on the outside and creamy on the inside, like a soufflé with crunch; the secret is buttermilk.
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...