RCI-BR.008.0217.001
Watson Estate Corn Flake Waffles
Purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1931. Notation on card said this was served every Sunday (with variations) for over 30 years in Grandpa Jack’s house.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1-1/2 cups
- 1 cup
- 3 tablespoons
- 4 teaspoons
- ½ teaspoon
- 2 unit
- 1 unit
- 1/3 cup
Method
1
Preheat the waffle iron to medium-high heat.
2
Combine flour, finely crushed corn flakes, corn meal, baking powder, and salt in a large mixing bowl, whisking together until evenly distributed.
3
In a separate bowl, whisk together eggs and milk until well combined.
4
Pour the egg-milk mixture into the dry ingredients and stir until just combined, being careful not to overmix; small lumps in the batter are acceptable.
5
Stir the melted butter into the batter until fully incorporated.
1 minutes
6
Lightly brush or spray the preheated waffle iron with cooking spray or butter to prevent sticking.
7
Pour approximately ½ cup of batter into the center of the waffle iron, spreading slightly if needed, and close the lid.
4 minutes
8
Cook until the waffle is golden brown and crispy, approximately 4-5 minutes, then carefully remove with a fork or tongs.
5 minutes
9
Repeat with remaining batter, keeping cooked waffles warm on a serving plate or in a 200°F oven.
15 minutes
10
Serve the waffles warm with desired toppings such as butter, syrup, or fresh fruit.