Best Crunchy And Light Waffles For Two Recipes

CLASSIC BELGIAN WAFFLE

Steps:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• Using a separate mixing bowl, whisk together the egg yolks, milk, oil and vanilla.
• Add the wet ingredients to the dry ingredients and stir in.
• In the mixing bowl of a stand mixer with the whisk attachment, whisk the egg whites until stiff peaks form.
• With a rubber spatula, gently fold in the whipped egg whites to the batter. Stir until no white streaks remain.
• Preheat a double-sided flipping waffle iron and spray both sides with non-stick spray. Click for a double sided flipping waffle iron.
• Pour half of the batter into each side of the double sided waffle iron.
• Cook until the waffles are golden brown, about 7 - 10 minutes. Follow the cooking instructions for your specific waffle iron. Mine has lights on it that tell you when to flip it and when it's done cooking.
• Top with your favorite toppings like maple syrup, fruit, whipped cream, etc.
• Serve immediately.

LIGHT AND CRISPY WAFFLES

Steps:

• Whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl.
• In a separate bowl, whisk the buttermilk, oil, and vanilla extract.
• For the lightest waffles, separate the egg. Whisk the egg yolk into the milk mixture. If you do not plan on separating the egg, whisk the whole egg into the milk mixture.
• If you separate the egg, add the egg white to another bowl, use a handheld mixer to beat until stiff, and then set aside.
• Whisk the milk mixture into the dry ingredients until only small lumps are left. Switch to a rubber spatula and gently fold in the whipped egg whites.
• Set the batter aside for five to ten minutes while preparing the waffle iron.
• Heat the waffle iron to the highest heat setting.
• Cook waffles until golden and crisp, adding enough batter to the waffle iron to fill the entire lower grid. If the waffles look too dark, turn the heat down slightly.
• Serve the waffles immediately or keep them warm and crispy on a rack in a 200°F oven until ready to serve. Stacking them outside the oven will cause them to steam and become floppy.

THE VERY BEST CRISPY WAFFLES

Steps:

• In a large bowl, whisk together flour, corn starch, sugar, baking powder, baking soda, and salt.
• Make a shallow well in the dry ingredients and add buttermilk, vegetable oil, egg, and vanilla, and stir together until just combined.
• Allow batter to sit for 30 minutes.
• Preheat oven to 200°F and set a baking sheet inside to place the waffle(s) on after cooking to keep warm while you cook the rest of the batter.*
• Preheat waffle iron and cook batter according to your iron's instructions*, typically 4 to 6 minutes per waffle, until waffle is nicely golden and has mostly stopped releasing steam. Waffle may not initially seem crispy to the touch, but will crisp up out of the waffle maker.
• Top with melted butter and syrup if desired, and enjoy!

CRUNCHY AND LIGHT WAFFLES FOR TWO

Steps:

• Heat a waffle iron.
• Mix the flour, baking powder, salt and sugar using a whisk to combine well.
• Meanwhile, melt the butter in the microwave.
• Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix.
• Combine the milk mixture with the dry ingredients.
• Using a hand mixer, beat the egg white to stiff peaks.
• Carefully fold the egg whites into the batter (a plastic scraper works well for this).
• Cook immediately on iron.

CLASSIC CRISPY WAFFLES

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.

LIGHT, CRISP WAFFLES

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).

WAFFLES FOR TWO

Steps:

• Heat waffle iron.
• Combine the flour, sugar, baking powder, and salt in a large bowl.
• Whisk the milk, eggs, butter, and vanilla in another bowl.
• Whisk the milk mixture into the dry ingredients just until the dry ingredients are moistened (lumps are OK!).
• Pour about 1 cup (half the batter) into the center of your waffle iron. Bake according to your waffle iron until they are the crispness you enjoy.