THE VERY BEST CRISPY WAFFLES
If you're a fan of crispy waffles, these are the best waffles in existence. They come out beautifully golden with a crispy, crunchy exterior and light and fluffy insides every time.
Provided by Tracy
Categories Breakfast
Time 55m
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together flour, corn starch, sugar, baking powder, baking soda, and salt.
- Make a shallow well in the dry ingredients and add buttermilk, vegetable oil, egg, and vanilla, and stir together until just combined.
- Allow batter to sit for 30 minutes.
- Preheat oven to 200°F and set a baking sheet inside to place the waffle(s) on after cooking to keep warm while you cook the rest of the batter.*
- Preheat waffle iron and cook batter according to your iron's instructions*, typically 4 to 6 minutes per waffle, until waffle is nicely golden and has mostly stopped releasing steam. Waffle may not initially seem crispy to the touch, but will crisp up out of the waffle maker.
- Top with melted butter and syrup if desired, and enjoy!
Nutrition Facts : Calories 637 kcal, ServingSize 1 serving
CLASSIC CRISPY WAFFLES
The secret to these super-crispy waffles is using a little vegetable shortening. Make a large batch on the weekend, then grab and reheat on a rushed morning.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield About 8 waffles
Number Of Ingredients 9
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
- Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Serve with maple syrup, butter, sugar or fruit preserves.
SIMPLE WAFFLES FROM SCRATCH
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 8 little waffles
Number Of Ingredients 7
Steps:
- Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, salt and sugar. In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Brush hot waffle iron with butter. Spoon about 1/2 cup of batter onto iron and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm
CLASSIC WAFFLES
A lovely, crispy waffle perfect for the morning.
Provided by Megan
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
- In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
- Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Nutrition Facts : Calories 379 calories, Carbohydrate 47.6 g, Cholesterol 112.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 899.1 mg, Sugar 8.8 g
WAFFLES I
You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.
Provided by OneShyOfABunch
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Nutrition Facts : Calories 382 calories, Carbohydrate 38 g, Cholesterol 67.7 mg, Fat 21.6 g, Fiber 1.1 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 390 mg, Sugar 5.7 g
LIGHT, CRISP WAFFLES
I finally found a recipe for waffles that stay crispy on the outside, yet soft on the inside. I found this at finecooking.com
Provided by Jen in Victoria
Categories Breakfast
Time 20m
Yield 6-8 waffles, 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 200°F and heat the waffle iron.
- Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
- Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
- In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
- Pour the buttermilk mixture into the dry ingredients and whisk until just mixed.
- Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
- Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking).
- Set the waffle directly on the oven rack to keep it warm and crisp.
- Repeat with the remaining batter, holding the waffles in the oven (don't stack them).
CRISPY BUTTERMILK WAFFLES
These waffles are AMAZING! They are so crispy, you won't believe it. TIP: Cool leftovers, and freeze. To reheat, put waffles directly on oven rack at 350 degrees F., and bake for 5-7 minutes.
Provided by 91256487003925249820
Categories Breakfast
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream), OR overnight to have them for breakfast.
- Make the batter in the morning OR evening:.
- Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk). Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
- That evening OR following morning:.
- Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
- Makes 4-6 large round waffles.
- NOTE: This recipe is easily made with milk OR buttermilk.
Nutrition Facts : Calories 568.4, Fat 30.6, SaturatedFat 18.2, Cholesterol 183.8, Sodium 551.1, Carbohydrate 57.6, Fiber 2, Sugar 3.8, Protein 14.4
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