Yes, CI has different waffle recipes - I just pulled up the Nov 1993 one...here's more...
Yeasted Waffles
Published March 1, 2004.
SEVEN 7-INCH ROUND OR FOUR 9-INCH SQUARE WAFFLES
The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.
INGREDIENTS
1 3/4cups whole milk, or low-fat milk, or skim milk
8tablespoons unsalted butter, cut into 8 pieces
2cups unbleached all-purpose flour (10 ounces)
1tablespoon granulated sugar
1teaspoon table salt
1 1/2teaspoons instant yeast
2 large eggs
1teaspoon vanilla extract
INSTRUCTIONS
1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
2. Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about ½ cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see above note).
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Buttermilk Waffles
Published May 1, 2010. From Cook's Illustrated.
MAKES ABOUT EIGHT 7-INCH ROUND WAFFLES
While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior if rested in a warm oven for 10 minutes. (This method also makes it possible to serve everyone at the same time.) Buttermilk powder is available in most supermarkets and is generally located near the dried-milk products or in the baking aisle. Leftover buttermilk powder, which can be used in a number of baking applications, can be kept in the refrigerator for up to a year. Seltzer or club soda gives these waffles a light texture that would otherwise be provided by whipped egg whites. (Avoid sparkling water such as Perrier—it’s not bubbly enough.) Use a freshly opened container for maximum lift. Serve waffles with butter and warmed maple syrup.
INGREDIENTS
2cups (10 ounces) unbleached all-purpose flour
1tablespoon sugar
3/4teaspoon table salt
1/2cup dried buttermilk powder (see note)
1/2teaspoon baking soda
1/2cup sour cream
2large eggs
1/4teaspoon vanilla extract
1/4cup vegetable oil
1 1/4cups unflavored seltzer water
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet and place baking sheet in oven. Whisk flour, sugar, salt, buttermilk powder, and baking soda in large bowl to combine. Whisk sour cream, eggs, vanilla, and oil in medium bowl to combine. Gently stir seltzer into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.
2. Heat waffle iron and bake waffles according to manufacturer’s instructions (use about 1/3 cup for 7-inch round iron). Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter and maple syrup.
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Almost-As-Good-As-Buttermilk-Waffles
Published November 1, 1993.
MAKES 3-4
If you’re out of buttermilk, try this sweet-milk variation. By making your own baking powder using baking soda and cream of tartar and by cutting back on the quantity of milk, you can make a thick, quite respectable batter. The result is a waffle with a crisp crust and moist interior.
INGREDIENTS
1cup unbleached all-purpose flour
1tablespoon cornmeal (optional)
1/2teaspoon table salt
1teaspoon baking soda
2teaspoons cream of tartar
1 egg, separated
3/4scant cup milk
2tablespoons unsalted butter, melted
INSTRUCTIONS
1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with milk and butter.
2. Beat egg white until it just holds a 2-inch peak.
3. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.
4. Spread appropriate amount of batter onto waffle iron. Following manufacturer’s instructions, cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)
