Light, Crisp Waffles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup All-Purpose Flour
1/4 cup Cornstarch
1/2 tsp. Salt
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
3/4 cup Buttermilk
1/4 cup Milk
6 tbs. Vegetable Oil
1 Egg, Separated
1 tbs. Sugar
1/2 tsp. Vanilla Extract
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Directions: |
Directions:Mix flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure buttermilk, milk, and vegetable oil in a 2-cup measuring cup; mix in yolk and set aside. Beat egg white in a small bowl with an electric hand mixer to almost soft peaks. Sprinkle in sugar and continue to beat until white and glossy. Beat in vanilla extract.
Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white batter in dollops; fold in with a spatula until just incorporated.
Cook on waffle iron until crisp and nutty brown (or until the little light comes on). |
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Number Of
Servings: |
Number Of
Servings:4 or 5 waffles (7'') |
Personal
Notes: |
Personal
Notes: This recipe came by way of Lauren Sample, taken from the Rochester Democrat and Chronicle. The trick to these is all in the egg whites - we made the first batch wrong and they were so-so. On the second batch, I put the metal bowl and beaters in the freezer, etc... all the things to make great meringue - well worth the effort. Fight the urge to put fruit on top of these - it makes the waffles less light & fluffy. Add the fruit on your fork, or better yet - stick with butter and syrup.
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