Ingredients
-
3/4
-
1/4
-
1/2
-
1/2
-
1/4
-
3/4
-
1/4
-
6
-
1
-
1
-
-
-
-
-
Directions
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,Best waffles I eaten in many years. Quick, easy, no fuss recipes.,Fantastic! Super crispy on the outside and tender on the inside. I made in my Belgian waffle maker and got 3 1/2 waffles; next time will need to double it. Will be my go-to waffle recipe! Made for I Recommend Tag.
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Steps
|
1
Done
|
Heat the Oven to 200f and Heat the Waffle Iron. |
|
2
Done
|
Mix the Flour, Cornstarch, Salt, Baking Powder, and Baking Soda in a Medium Bowl. |
|
3
Done
|
Measure the Buttermilk, Milk, and Vegetable Oil in a Pyrex Measuring Cup; Mix in the Egg Yolk and Set Aside. |
|
4
Done
|
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. |
|
5
Done
|
Pour the Buttermilk Mixture Into the Dry Ingredients and Whisk Until Just Mixed. |
|
6
Done
|
Drop the Whipped Egg White Onto the Batter in Dollops and Fold in With a Spatula Until Just Incorporated. |
|
7
Done
|
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). |
|
8
Done
|
Set the Waffle Directly on the Oven Rack to Keep It Warm and Crisp. |
|
9
Done
|
Repeat With the Remaining Batter, Holding the Waffles in the Oven (don't Stack Them). |
