LIGHT AND CRISPY WAFFLES
These light and crispy waffles come together quickly. Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender. This recipe makes four standard waffles (1/2-inch to 3/4-inch thick). If you want to make thicker Belgian waffles or use a deep waffle iron, you will get closer to three waffles using our recipe below. Separating the egg is optional but is recommended. We do not do this in the video; however, after years of feedback from readers, we have determined that whipping the egg white thickens the batter slightly and improves the results for deeper waffle irons.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 35m
Yield Makes 4 standard waffles or 2 to 3 thick waffles
Number Of Ingredients 11
Steps:
- Whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl.
- In a separate bowl, whisk the buttermilk, oil, and vanilla extract.
- For the lightest waffles, separate the egg. Whisk the egg yolk into the milk mixture. If you do not plan on separating the egg, whisk the whole egg into the milk mixture.
- If you separate the egg, add the egg white to another bowl, use a handheld mixer to beat until stiff, and then set aside.
- Whisk the milk mixture into the dry ingredients until only small lumps are left. Switch to a rubber spatula and gently fold in the whipped egg whites.
- Set the batter aside for five to ten minutes while preparing the waffle iron.
- Heat the waffle iron to the highest heat setting.
- Cook waffles until golden and crisp, adding enough batter to the waffle iron to fill the entire lower grid. If the waffles look too dark, turn the heat down slightly.
- Serve the waffles immediately or keep them warm and crispy on a rack in a 200°F oven until ready to serve. Stacking them outside the oven will cause them to steam and become floppy.
Nutrition Facts : ServingSize 1 waffle, Calories 255, Fat 21.4g, SaturatedFat 16.3g, Cholesterol 53.2mg, Sodium 161.5mg, Carbohydrate 13.5g, Fiber 0.1g, Sugar 6.2g, Protein 3.6g
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).
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.
LIGHT AND FLUFFY WAFFLES
Steps:
- Separate eggs. Place egg whites in a clean, dry bowl; let stand at room temperature 30 minutes., In another bowl, whisk together next 5 ingredients. In a small bowl, whisk egg yolks, milk, oil, vanilla and vinegar until blended. Beat egg whites until soft peaks form. Gradually add sugar; continue beating until stiff peaks form., Preheat waffle iron. Stir together flour mixture, egg mixture and club soda just until combined. Fold egg whites into batter. Bake waffles according to manufacturer's directions until golden brown. Serve with butter and maple syrup if desired.
Nutrition Facts : Calories 312 calories, Fat 14g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 421mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
LIGHT 'N' CRISPY WAFFLES
Steps:
- In a large bowl, combine the biscuit mix, eggs and oil. Add club soda and stir until smooth. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 348 calories, Fat 26g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 533mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
LIGHT AND CRISP VANILLA WAFERS
Provided by Dan Langan
Categories dessert
Time 1h35m
Yield 80 to 90 1-inch wafers
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper.
- Sift the cake flour onto a sheet of parchment paper and set aside.
- Combine the whole egg, egg white, sugar, baking powder, salt, vanilla extract and water in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until lightened in color and thickened, 3 to 4 minutes.
- With the mixer running on low speed, slowly pour in the butter and oil. Increase the speed to high and beat for 30 seconds.
- Turn off the machine and add all of the flour. Mix on low speed. Stop to scrape the bowl and whisk. Mix on low speed until the batter is smooth and thick.
- Transfer the batter to an 18-inch (or larger) pastry bag fitted with a coupler and 1/2-inch round tip. Alternatively, use a gallon-size resealable plastic bag with a corner snipped off to make a 1/2-inch opening.
- Pipe 5 quarter-size mounds of batter in 8 rows on each of the prepared baking sheets. You should have 80 mounds total. Pipe any extra batter into the empty spaces.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the edges of the wafers turn a deep golden brown, 14 to 15 minutes total.
- Let the wafers cool completely on the baking sheets. They will crisp as they cool.
LIGHT & CRISPY VEGAN WAFFLES
The best vegan waffle I've had. Golden-brown, crispy, light, tender, full of flavor (especially with those appealing vanilla bean flecks). Plus, only 6 ingredients and 1 bowl!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- Preheat your waffle maker.
- If the coconut milk is solidified, place it into a small saucepan and set over low heat. Heat just until liquid, but not warm.
- Pour coconut milk into a large mixing bowl. Scrape the pulp of the vanilla bean into the coconut milk (discard the pod) or add vanilla bean paste or extract. Stir to combine.
- Add the flour, sugar, baking powder, and salt. Stir gently with a wooden spoon just until combined (if you overmix, you risk making the waffles tough; don't worry, a few lumps are okay).
- Spray your preheated waffle maker with cooking spray, if using. Pour batter into your waffle maker according to manufacturer instructions, as waffle makers vary. My waffle maker takes a heaping 1/3 cup per side.
- Cook until golden brown, as per your individual waffle maker.
- Serve with pure maple syrup, butter (or vegan butter), fresh berries, or anything else you'd like!
Nutrition Facts : ServingSize 2 waffles, Calories 325 kcal, Sugar 23 g, Sodium 241 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 67 g, Fiber 2 g, Protein 6 g
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- Preheat the oven to 200°. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk.
- In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.
- Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.
- Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 1/2 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula. Bake for 4 minutes, or until browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter. Serve at once with maple syrup.
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