Finally!!! PERFECTLY Crispy and Light Waffles

I’m dancing in my kitchen.  Yes yes dancing.  After much recipe testing and tweaking, I have FINALLY settled on a recipe for the PERFECT light and crispy waffles.  I can’t stand heavy, dense, soft and mushy waffles. No no no no, nobody should be eating those things.  Waffles should be light as a cloud, and crispy as heck.  And that’s what these ARE!  And who is it that saves the day?  Egg whites.  Just one more reason to LOVE our eggs.  Okay fine, the addition of cornstarch helps here too, I have to give them some credit as well.  HEHEHEEHEHE!  Alright, enough giddiness from me.  If you desire such waffles, then here is the recipe:

3.75 oz all purpose flour (about 3/4 cup)
1.25 oz corn starch (about 1/4 cup)
1/4 tsp sea salt
1/2 tsp baking powder
1/4 tsp baking soda
1 cup milk
1 tbsp white vinegar
5 tbsp melted butter
1 extra large egg, separated
1 tbsp amaretto liqueur (optional, but gives it a lovely nutty aroma)
1 tbsp vanilla sugar (or do regular sugar with 1/4 tsp vanilla extract)

Place the milk and vinegar in a medium bowl and set it aside so it can curdle a bit.  Preheat your waffle iron.

In another bowl, whisk to combine the flour, cornstarch, salt, baking powder, and baking soda.

Add the melted butter, amaretto, and egg yolk to your curdled milk, and whisk until well combined.

Place the egg white in a very clean glass or metal mixing bowl (no plastic or the whites won’t whip up), and use a mixer to beat the egg white until foamy:
Once foamy, add the vanilla sugar and beat until you get stiff peaks.  You check for stiff peaks by putting the beater heads directly into the bottom of the bowl, lifting straight up out of the bowl, and inverting the beaters, like this:Whisk the curdled milk into the dry ingredients, and make sure to leave some lumps.  Next, add the stiff egg whites in plops, and gently fold them into the batter to lighten it.  It’s fine to leave a few egg white clumps in there, because you don’t want to deflate them too much.

Time to cook them waffles!  Pour the batter into your waffle iron, and note that you will have to play around with your settings.  For my particular waffle iron, cooking them on high burned them, and medium was about right for mine.  I served my waffles with blueberry sauce, fresh berries, and a dusting of powdered sugar.  Perfect for summer berry season.  Enjoy!

Makes 6-8 waffles, so probably about good for 2 people.

Click here for the printable recipe.

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1 Response to Finally!!! PERFECTLY Crispy and Light Waffles

  1. Weel thank you very much..I will pass this on to my daughter in law…she is the waffle maker of the family.

Enlighten us all with your food thoughts and wisdom =)

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