Light and Crisp Waffles

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There’s nothing more disappointing than a soggy, bland waffle. As a kid I ate frozen waffles, but they are completely different than the homemade kind. These waffles are very light with a crisp exterior.

THE SECRET TO LIGHT AND CRISP WAFFLES

#1 egg whites. Whipped egg whites add a ton of lightness to the waffles. Make sure to whip the egg whites only to soft peaks. If you over-whip the egg whites it will be difficult to fold into the batter, and if you under whip them the batter will be runny and won’t become light. #2 cornstarch. I add cornstarch in the place of some flour for crispiness. Cornstarch crispens very well, its especially good for batters. #3 combination of milk and buttermilk. Using a combination of buttermilk and milk prevents the batter from becoming too dense. Buttermilk is a great ingredient for tenderizing, but is very dense, so using part milk and park buttermilk keeps the batter light. #4 resting. Just like the pancakes, resting the batter will allow the gluten to relax, and prevent a tough waffle. If you accidentally over-mixed the batter, resting allows the gluten to relax preventing a bread like waffle.

In a small bowl, combine the dry ingredients until mixed.

Whisk together all the wet ingredients until combined.

Whip egg whites with cream of tartar and salt until it holds a soft peak.

Gradually add sugar and whip until whites hold a stiff peak.

Fold in dry ingredients until barely combined.

Fold egg whites into wet ingredients until incorporated. Rest batter for 30 minutes.

Add enough batter to just fill the waffle maker. Cook until golden brown.

Place on a wire rack and put into a 250°F oven to keep warm.

Enjoy!