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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!

Print
Light and Crisp Waffles
Prep Time:
20 mins
Cook Time:
4 mins
Resting Time
30 mins
Total Time:
54 mins
 
Course: Breakfast
Servings: 4
Ingredients:
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 1 large egg, separated
  • 1/8 tsp cream of tartar
  • 1/4 cup granulated sugar
  • 1/2 cup full-fat buttermilk
  • 1/4 cup full-fat milk
  • 1 tsp pure vanilla extract
Instructions:
  1. In a small bowl, mix the dry ingredients until combined.
  2. In a separate bowl, whisk together all the wet ingredients until combined.
  3. Whip egg whites with cream of tartar and salt until it holds a soft peak.
  4. Gradually add in sugar and whisk until whites hold a stiff peak.
  5. Fold in dry ingredients until just combined.
  6. Lastly, fold in egg whites until barely combined.
  7. Rest batter for 30 minutes or longer.
  8. Pour enough batter to coat the waffle maker and cook until golden brown.
  9. Place in a 250°F oven to keep warm.
  10. Enjoy!

Filed Under: Breakfast, Vegetarian Tagged With: Breakfast

Reader Interactions

Comments

  1. Anonymous says

    June 7, 2019 at 10:17 pm

    Please share vegetarian lasagna recipe

    • Rajin says

      June 9, 2019 at 10:01 am

      In the future for sure 🙂

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Welcome to Close the Cooks, my name is Rajin. Food blogger, aspiring chef, high school student, and soccer player. See more…

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