LIGHT CRISP VANILLA WAFFLES
This recipe requires a little extra fuss, but the airy texture is worth it. source unknown
Provided by Lynnda Cloutier
Categories Waffles
Number Of Ingredients 12
Steps:
- 1. Preheat waffle iron to medium high heat. Sift together flour, sugar, baking powder, baking soda, and salt into a large bowl.
- 2. In a medium bowl, whisk together buttermilk, egg yolk, vanilla extract, vanilla bean paste or seeds from one vanilla bean and oil til smooth. Whisk in club soda. Gently whisk the wet ingredients into the dry ingredients just til smooth.
- 3. In small clean bowl with clean beaters, beat egg whites til they hold firm peaks. Gently fold into the batter til well blended. Pour batter onto waffle iron and cook til deeply golden. Serve waffles at once. The longer the waffles cook, the crisper they will be. if you notice a few pale spots, let them continue to cook til they're evenly browned all over. Makes 8 seven inch waffles
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).
LIGHT AND CRISPY WAFFLES
From "The Best of Pancake & Waffle Recipes" by Beatrice Ojakangas, a popular waffle recipe at my house.
Provided by rochsann
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Lightly spray waffle iron, and preheat.
- Stir together flour, baking powder, salt, and sugar.
- Beat egg whites until stiff (I usually use a whisk until they're fluffy).
- In another medium bowl, beat yolks; add milk and oil and gently stir to combine.
- Add yolk mixture to dry ingredients, blending well.
- Fold in the egg whites.
- Bake 1/3 - 1/2 cup batter for each waffle, depending on the size of the waffle iron.
- Serve hot (wonderful with strawberries and pure maple syrup).
Nutrition Facts : Calories 309, Fat 17.8, SaturatedFat 3.6, Cholesterol 86.8, Sodium 407.2, Carbohydrate 30, Fiber 0.8, Sugar 3.4, Protein 7.3
LIGHT AND CRISPY WAFFLES
The path to seriously crisp waffles leads down the cereal aisle. All waffle irons are not created equal. If your first waffle comes off the iron too pale or too dark, adjust the heat as necessary. Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch.
Provided by Cucina Casalingo
Categories Breakfast
Time 30m
Yield 4 serving(s)
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 lid is closed). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
Nutrition Facts : Calories 648.9, Fat 33.6, SaturatedFat 6.5, Cholesterol 118.6, Sodium 833.5, Carbohydrate 75, Fiber 1.3, Sugar 13.6, Protein 10.7
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