Light, Crisp Waffles
Serve with melted butter and warm maple syrup, or try making your own Brown Sugar Syrup.
Yields four or five 8-inch waffles.
To learn more, read the article:
Finally, A Crisp Waffle
3-1/2 oz. (3/4 cup) bleached all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1/2 tsp. vanilla extract
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 (mine takes about 2/3 cup) 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). When all the waffles are cooked, serve immediately.
Add 1/4 cup wheat germ to the dry ingredients.
Chocolate Chip Waffles
Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.
Substitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch).
Cranberry Orange Waffles
Stir 2 tsp. finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 47
, pp. 62-65
November 1, 2001
A couple notes on this recipe... first of all... A-MAZING! Now that we have that out of the way, I made a few tweeks to this recipe for my liking that make it even more amazing. Firsly, used unsalted melted butter instead of oil. I tried it both ways and didn't find that it effected the crispiness but it did add that lovely butter flavor to it. Second, I added another egg white. I just tossed the second egg yolk I found this added the the crispiness and lightness. Thirdly, this is something my mom and her mom have always done, lay 1 1/2 strips of bacon (maple flavored is best) over the batter before closing the waffle iron. Yes, it will cook the bacon directly into the waffle. Yes, it will cook all the way through in the time it takes to cook the waffle. If you MUST have crispy bacon, this is not for you. It's not rubbery and undercooked, but it is not crispy bacon. LASTLY, something I picked up from tiple D, warm real maple syrup in a pan over low heat, then add an equal amount of butter to the syrup to melt the butter into the syrup. Absolutely incredible! Try it, it's amazing, I promise!