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.
CRISPY WAFFLES
This is a much better recipe than the traditional one which uses milk/buttermilk. These waffles come out much crispier and are naturally low in fat, hence no 'diet' food yuk-iness. To cut calories, I use Splenda, but sugar of course will work too. Note though that the key to good waffles is a good waffle maker. Most people buy ones with 600 W which turns out wet, flat pancake like pieces of cooked batter. I have a 1500 W Cuisinart and it works great. Anything above 1300 W should produce good results
Provided by Anka4505
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- First preheat your waffle maker.
- It's important that it gets really hot.
- Next, separate the egg and beat egg whites until stiff, but not dry (dry egg whites are more difficult to incorporate and end up deflating quicker due to the increased amount of stroking to mix them with the batter).
- In a separate bowl, place the egg yolk, flour, baking powder and sugar.
- Mix to combine.
- Add the vanilla extract and enough water to make a batter a little thicker than the consistency of heavy cream.
- Add the egg whites and with large, delicate strokes incorporate into the batter.
- Spray the waffle maker with non stick cooking spray before the first batch.
- Pour a generous amount onto the waffle maker, it will vary depending on what kind you have.
- Bake until golden brown or until desired crispiness is reached.
Nutrition Facts : Calories 83.2, Fat 0.6, SaturatedFat 0.2, Cholesterol 17.6, Sodium 36.5, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 2.7
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
ULTRA CRISPY WAFFLES
I found a recipe recently for waffles using seltzer water and decided I could make it better.....And through the patience of my family, I created a recipe that is light and crispy and flavorful.
Provided by M A Lewis
Categories Breakfast
Time 30m
Yield 1 waffle per person, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat waffle maker.
- In large mixing bowl, crack the eggs and mix on high for 1 minute.
- Turn down to low and slowly add milk, seltzer water, syrup and sugar.
- Turn off mixer and add baking powder, baking soda and flour then turn on low and mix for 1 minute. Scrap sides of bowl and mix for another 30 seconds.
- Using ladle,(or 1/2- 2/3 cup measurement), pour onto preheated waffle iron surface and cook for approximately 4 minutes. Waffle should be golden brown. Carefully remove from iron and place on warmed plate and cover with warm towel if not eating right away.
- Spread on butter just prior to drizzling with syrup.
- For EXTRA crispy waffles, cook for an additional minute until waffle is medium to dark brown, BUT NOT burnt.
- I hope you enjoy this wonderful breakfast treat.
CRISPY EGGLESS WAFFLES
Who knew you could make waffles without egg, baking soda, baking powder, buttermilk, etc.? You only need a handful of ingredients for these crazy waffles.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat a mini waffle iron (such as Dash™) and spray with nonstick cooking spray.
- Pour 3/4 cup plus 1 tablespoon water into a large bowl. Stir in flour, sugar, vanilla extract, and salt to make a batter.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into the batter, being careful not to overmix.
- Ladle a couple tablespoons of batter onto the preheated iron and cook until golden brown, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 13 g, Cholesterol 40.8 mg, Fat 11.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 6.9 g, Sodium 70.3 mg, Sugar 0.3 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).
RICE KRISPIES WAFFLES (COOK'S COUNTRY)
Light and crispy waffles made fresh in minutes! I love the idea of using rice krispies to create crunchy air pockets. Ooh! how about using cocoa krispies? wow! Put here for safekeeping. :)
Provided by 2Bleu
Categories Breakfast
Time 15m
Yield 8 7
Number Of Ingredients 11
Steps:
- Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
- With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
- Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch.Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
- KEEPING THEM WARM: Waffles are best served right off the waffle iron, but they can be reheated so everyone can eat at once. Transfer the cooked waffles to a wire rack set on top of a baking sheet in a 400-degree oven and bake until crisp and hot, 3 to 5 minutes.
- KEEPING THEM FROZEN: Waffles freeze beautifully. After cooling the waffles, wrap each in plastic, then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes.
SWEDISH CRISP WAFFLES (FRASVAFFLOR)
Waffles are a very popular street food and coffee shop item in Sweden. We also eat them specifically on the Feast of the Annunciation because "Vårfrudagen" (Lady Day in Swedish) sounded a lot like "våffeldagen", thus became Waffle Day! These are a lot crisper and lighter than American and Belgian waffles and contain no eggs. Serve immediately with whipped cream and fresh fruit or jam.
Provided by TheBestRecipeFor
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Sift flour, sugar, salt, and baking powder together in a bowl. Whisk in milk, butter, and heavy cream; stir in soda.
- Cook in batches in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 29.5 g, Cholesterol 53.9 mg, Fat 18.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 11.2 g, Sodium 376.9 mg, Sugar 3.5 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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