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Light, Crisp Waffles (hits: 1994 )
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| Serves |
4-5 7in Waffles |
| Entered/Updated |
2002-11-22 16:19:26 |
Country/Provence not provided |
Ingredients:
3/4 cup all-purpose flour
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 Tbsp vegetable oil
1 egg, separated
1 Tbsp sugar
1/2 tsp vanilla extract |
Instructions:
Heat oven to 200 dgrs. Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Measure buttermilk, milk and vegetable oil in a 2-cup measuring cup; mix in yolk and set aside.
Beat egg white in a small bowl with an electric hand mixer to almost soft peaks. Sprinkle in sugar and continue to beat until white and glossy. Beat in vanilla extract.
Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white to batter in dollops. Fold in with a spatula until just incorporated.
Add batter (for my waffle iron, a generous 1/2 cup) to hot waffle iron, and cook until crisp and nutty brown. Set waffle directly on rack in preheated oven to keep it warm and crisp, at least 5 and up to 20 minutes. Repeat with remaining batter. Serve immediately with syrup. |
Notes:
Recipe can be doubled or tripled.
Chocolate Chip Waffles: Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.
Wheat-Flavored Waffles: Add 1/4 cup wheat germ to the dry ingredients.
Cornmeal Waffles: Instead of 3/4 cup flour, use 1/2 cup flour plus 1/2 cup cornmeal (white or yellow).
Cranberry-Orange Waffles: Stir 2 tsps finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter. |
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