CRISPY WAFFLES
This is a much better recipe than the traditional one which uses milk/buttermilk. These waffles come out much crispier and are naturally low in fat, hence no 'diet' food yuk-iness. To cut calories, I use Splenda, but sugar of course will work too. Note though that the key to good waffles is a good waffle maker. Most people buy ones with 600 W which turns out wet, flat pancake like pieces of cooked batter. I have a 1500 W Cuisinart and it works great. Anything above 1300 W should produce good results
Provided by Anka4505
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- First preheat your waffle maker.
- It's important that it gets really hot.
- Next, separate the egg and beat egg whites until stiff, but not dry (dry egg whites are more difficult to incorporate and end up deflating quicker due to the increased amount of stroking to mix them with the batter).
- In a separate bowl, place the egg yolk, flour, baking powder and sugar.
- Mix to combine.
- Add the vanilla extract and enough water to make a batter a little thicker than the consistency of heavy cream.
- Add the egg whites and with large, delicate strokes incorporate into the batter.
- Spray the waffle maker with non stick cooking spray before the first batch.
- Pour a generous amount onto the waffle maker, it will vary depending on what kind you have.
- Bake until golden brown or until desired crispiness is reached.
Nutrition Facts : Calories 83.2, Fat 0.6, SaturatedFat 0.2, Cholesterol 17.6, Sodium 36.5, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 2.7
CLASSIC CRISPY WAFFLES
The secret to these super-crispy waffles is using a little vegetable shortening. Make a large batch on the weekend, then grab and reheat on a rushed morning.
Provided by Food Network Canada
Categories breakfast,brunch,eggs and dairy
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200ºF (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.
CLASSIC CRISPY WAFFLES
The secret to these super-crispy waffles is using a little vegetable shortening. Make a large batch on the weekend, then grab and reheat on a rushed morning.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield About 8 waffles
Number Of Ingredients 9
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.
VERY TASTY CRISPY WAFFLES!
Tried and tested waffle recipie, light, fluffy crispy waffles everytime! I've tried numerous recipies and most have ended up in a doughy mess stuck to my waffle machine so I have written my own and it has resulted in light fluffy waffles, with a really nice, crispy outer. Not too sweet so you could use savoury toppings, or just eliminate the sugar altogether if you wish. Don't be put off by the thickness of the batter, use a knife to spread it out over your waffle plates to get an even shape. Hope it works for you too!!
Provided by baboo
Time 20m
Yield Makes 4-6 waffles
Number Of Ingredients 8
Steps:
- Firstly switch on your waffle machine to heat it up. Note: all spoon measurements were level.
- Put all of the ingredients, except the melted butter, into a mixing bowl and whisk together to make a smooth, thick batter, being careful to make sure there are no lumps. An electric whisk works best.
- Melt your butter in a small dish, you will use this to coat the waffle plates to stop the batter from sticking.
- Once your waffle machine has reached the correct temperature brush on a little of the melted butter to the top and bottom plates of your machine then carefully spoon the batter onto your waffle maker and spread out with a knife if needed, be careful not to overload the machine. Then follow the instructions on your machine to cook your waffles till crisp and golden. Top with your favourite filling and enjoy!
CRISPY BUTTERMILK WAFFLES
These waffles are AMAZING! They are so crispy, you won't believe it. TIP: Cool leftovers, and freeze. To reheat, put waffles directly on oven rack at 350 degrees F., and bake for 5-7 minutes.
Provided by 91256487003925249820
Categories Breakfast
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream), OR overnight to have them for breakfast.
- Make the batter in the morning OR evening:.
- Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk). Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
- That evening OR following morning:.
- Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
- Makes 4-6 large round waffles.
- NOTE: This recipe is easily made with milk OR buttermilk.
Nutrition Facts : Calories 568.4, Fat 30.6, SaturatedFat 18.2, Cholesterol 183.8, Sodium 551.1, Carbohydrate 57.6, Fiber 2, Sugar 3.8, Protein 14.4
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3/5 (40)Total Time 20 mins
- Preheat a waffle iron with 4 compartments. Whisk together flour, baking powder, and salt in a large bowl.
- Whisk together milk, butter, sugar, and eggs in a medium bowl. Add milk mixture to flour mixture stirring just until dry ingredients are moistened. (Batter will be lumpy.)
- Coat waffle iron lightly with cooking spray. Pour about 2 cups batter into center of preheated waffle iron. Spread batter with a spatula to within ½-inch of edges. Cook until crisp and golden brown, 7 to 8 minutes. Repeat with remaining batter. (To keep waffles crisp, place on a wire rack on a baking sheet in a warm oven until ready to serve.) Serve with butter and fruit preserves.
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- Preheat the oven to 200°. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk.
- In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.
- Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.
- Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 1/2 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula. Bake for 4 minutes, or until browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter. Serve at once with maple syrup.
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