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, 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
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
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.
VERY TASTY CRISPY WAFFLES!
Tried and tested waffle recipie, light, fluffy crispy waffles everytime! I've tried numerous recipies and most have ended up in a doughy mess stuck to my waffle machine so I have written my own and it has resulted in light fluffy waffles, with a really nice, crispy outer. Not too sweet so you could use savoury toppings, or just eliminate the sugar altogether if you wish. Don't be put off by the thickness of the batter, use a knife to spread it out over your waffle plates to get an even shape. Hope it works for you too!!
Provided by baboo
Time 20m
Yield Makes 4-6 waffles
Number Of Ingredients 8
Steps:
- Firstly switch on your waffle machine to heat it up. Note: all spoon measurements were level.
- Put all of the ingredients, except the melted butter, into a mixing bowl and whisk together to make a smooth, thick batter, being careful to make sure there are no lumps. An electric whisk works best.
- Melt your butter in a small dish, you will use this to coat the waffle plates to stop the batter from sticking.
- Once your waffle machine has reached the correct temperature brush on a little of the melted butter to the top and bottom plates of your machine then carefully spoon the batter onto your waffle maker and spread out with a knife if needed, be careful not to overload the machine. Then follow the instructions on your machine to cook your waffles till crisp and golden. Top with your favourite filling and enjoy!
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, CRISP WAFFLES
Perfect waffles from Fine Cooking #47. Crispy on the outside, tender on the inside. My whole family loves these.
Provided by jenpalombi
Categories Breakfast
Time 20m
Yield 4-5 8-inch waffles
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 (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.
- For Whole-Grain Waffles: Add 1/4 cup wheat germ to the dry ingredients.
- For Chocolate Chip Waffles: Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.
- For Cornmeal Waffles: Substitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch).
- For Cranberry Orange Waffles: Stir 2 teaspoons finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.
Nutrition Facts : Calories 356.6, Fat 22.8, SaturatedFat 3.7, Cholesterol 56.9, Sodium 489.2, Carbohydrate 31.6, Fiber 0.7, Sugar 5.6, Protein 6
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 & 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
LIGHT AND CRISP SOURDOUGH WAFFLES
I had never been satisfied with the waffles that I had made, I had only tried non-sourdough waffles previously and I thought people must just like the novelty of waffles! That was until I found this recipe, it's easy to make and turn out light and crisp. Found on www.breadtopia.com/sourdough-waffles-and-pancakes/, recipe originaly from Nancy Silverton's Breads from the La Brea Bakery. Note: 8 waffles is the yield from my iron, it make 8 sets of 4 "sweetheart" waffles.
Provided by Cass81
Categories Breakfast
Time 8h15m
Yield 4-8 waffles, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
- Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
- Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
- Preheat your waffle iron until hot.
- Uncover the batter and whisk in the egg and baking soda.
- Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
Nutrition Facts : Calories 231.4, Fat 14.1, SaturatedFat 8.4, Cholesterol 87.7, Sodium 445.3, Carbohydrate 21.1, Fiber 0.6, Sugar 1.8, Protein 5.1
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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.
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