There are many different types of waffles out there. However, there is a reason these are our favorite. You have to try them!

I need to preface this recipe for those outside of Ecuador. The liquid to flour ratio has been tested with the type of cornmeal found here. Hence you may need a bit less liquid in the US, so I would recommend some testing.

Difficulty: Intermediate Prep time 10 mins Cook time 5 mins Total time 15 mins
Servings: 8



  1. Mix all the dry together.
  2. Blend the wet ingredients together and add to the dry, mixing until just combined.
    This is a pretty thick batter (think of a cornbread batter). However, feel free to adjust the liquid amount if you prefer it thicker or thinner.
  3. Cook in a waffle iron until a deep golden. Serve immediately.

     Hint-there should be a little steam still escaping, but not a lot. 

  4. Cool extras on a wire rack and freeze.

    To reheat-put in the toaster on medium low until warmed through and toasted. 


  • These freeze wonderfully. 
  • They go wonderfully with sweet or savory (chili, BBQ pork, etc).
  • The cook time indicated is per waffle.
Keywords: waffles

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