RCI-BR.008.0218.001
Watson Estate Corn 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
- 2 cups
- 4 teaspoons
- ½ teaspoon
- 2 unit
- 1-1/4 cups
- 1/3 cup
- Sift and measure flour.1 unit
Method
1
Sift flour and measure 2 cups into a large bowl. Add baking powder and salt, then whisk together until well combined.
2
In a separate bowl, beat the 2 eggs until well blended, then stir in the milk and melted butter until combined.
3
Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy. Do not overmix.
4
Preheat the waffle iron to medium-high heat and lightly oil or butter the surfaces.
5 minutes
5
Pour approximately 1/2 cup of batter into the center of the hot waffle iron and close the lid. Cook until the waffle is golden brown and crispy, about 4–5 minutes.
5 minutes
6
Carefully remove the waffle with a fork and transfer to a warm plate or wire rack. Repeat with remaining batter.
15 minutes
7
Serve the waffles warm with butter, maple syrup, or other desired toppings.