Tuesday, 12 November 2013

Light & Crispy Waffles

This is a nice light, airy, delicious restaurant quality waffle.   Well worth the extra time to make!

3/4 c. flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda

1 c. buttermilk     OR (not both!)
1 c. milk, less 1 Tblsp.& Add 1 Tblsp. vinegar- this is how you make buttermilk if not on hand
6 Tblsp. olive oil or vegetable oil
1 egg yolk

1 egg white
1 Tblsp. granulated sugar
1/2 tsp. vanilla

1.   Stir together dry ingredients in one bowl
2.   In separate bowl, combine milk, vinegar, egg yolk, and oil. Whiskk with fork.
3.   In a third bowl, beat egg white until nearly soft peaks.   Sprinkle sugar while shipping until glossy, Gently stir in vanilla
4.   Pour milk mixture into dry ingredients and whisk until blended.   Fold in egg white mixture with spatula.

For a four inch waffle, about 1/3 cup batter fills the waffle iron for each waffle, but the amount you need to fill your waffle iron will very according to the size.

Number Of Servings:10

Preparation Time:

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