The secret to these super-crispy waffles is using a little vegetable shortening. Make a large batch on the weekend, then grab and reheat on a rushed morning.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1 1/2 cups milk
- 4 tablespoons melted unsalted butter, plus more for brushing waffle iron
- 4 tablespoons vegetable shortening, melted
- 2 large eggs
- Pure maple syrup, soft unsalted butter, confectioners' sugar or fruit preserves, for topping
- Special equipment: waffle iron
Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
Serve with maple syrup, butter, sugar or fruit preserves.
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Cook's Note: The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.