Crunchy And Light Waffles For Two Food

THE VERY BEST CRISPY WAFFLES

Steps:

• In a large bowl, whisk together flour, corn starch, sugar, baking powder, baking soda, and salt.
• Make a shallow well in the dry ingredients and add buttermilk, vegetable oil, egg, and vanilla, and stir together until just combined.
• Allow batter to sit for 30 minutes.
• Preheat oven to 200°F and set a baking sheet inside to place the waffle(s) on after cooking to keep warm while you cook the rest of the batter.*
• Preheat waffle iron and cook batter according to your iron's instructions*, typically 4 to 6 minutes per waffle, until waffle is nicely golden and has mostly stopped releasing steam. Waffle may not initially seem crispy to the touch, but will crisp up out of the waffle maker.
• Top with melted butter and syrup if desired, and enjoy!

LIGHT AND CRISPY WAFFLES

Steps:

• Whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl.
• In a separate bowl, whisk the buttermilk, oil, and vanilla extract.
• For the lightest waffles, separate the egg. Whisk the egg yolk into the milk mixture. If you do not plan on separating the egg, whisk the whole egg into the milk mixture.
• If you separate the egg, add the egg white to another bowl, use a handheld mixer to beat until stiff, and then set aside.
• Whisk the milk mixture into the dry ingredients until only small lumps are left. Switch to a rubber spatula and gently fold in the whipped egg whites.
• Set the batter aside for five to ten minutes while preparing the waffle iron.
• Heat the waffle iron to the highest heat setting.
• Cook waffles until golden and crisp, adding enough batter to the waffle iron to fill the entire lower grid. If the waffles look too dark, turn the heat down slightly.
• Serve the waffles immediately or keep them warm and crispy on a rack in a 200°F oven until ready to serve. Stacking them outside the oven will cause them to steam and become floppy.

CRUNCHY AND LIGHT WAFFLES FOR TWO

Steps:

• Heat a waffle iron.
• Mix the flour, baking powder, salt and sugar using a whisk to combine well.
• Meanwhile, melt the butter in the microwave.
• Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix.
• Combine the milk mixture with the dry ingredients.
• Using a hand mixer, beat the egg white to stiff peaks.
• Carefully fold the egg whites into the batter (a plastic scraper works well for this).
• Cook immediately on iron.

WAFFLE OF '2'S - EASY BATTER, BUT SIMILAR TO HOTEL W

Steps:

• Dry ingredients into a large mixing bowl.
• Wet ingredients into bowl.
• mix.
• you want the batter moderately thick, anyway not to runny. Based on the measurements above it's never runny, but sometimes thick. If so, add a splash of buttermilk and mix by a couple stirs. You don't need a mechanical mixer, a few swift stirs with a large spoon should incorporate the ingredients well enough.
• Preheat the waffle iron. Either brush with butter or use vegetable spray. Follow directions for your waffle iron. The batter will keep for a day or two in the fridge if covered. I have a cheap ($20) French waffle iron I got online. It's the flip kind with a light that goes on to tell me when the waffle is done.

WAFFLES FOR TWO

Steps:

• Heat waffle iron.
• Combine the flour, sugar, baking powder, and salt in a large bowl.
• Whisk the milk, eggs, butter, and vanilla in another bowl.
• Whisk the milk mixture into the dry ingredients just until the dry ingredients are moistened (lumps are OK!).
• Pour about 1 cup (half the batter) into the center of your waffle iron. Bake according to your waffle iron until they are the crispness you enjoy.

LIGHT, CRISP WAFFLES

Steps:

• Heat the oven to 200°F and heat the waffle iron.
• Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
• Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
• 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.
• Pour the buttermilk mixture into the dry ingredients and whisk until just mixed.
• Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
• 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).
• Set the waffle directly on the oven rack to keep it warm and crisp.
• Repeat with the remaining batter, holding the waffles in the oven (don't stack them).

LIGHT AND CRISPY WAFFLES

Steps:

• Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
• With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
• Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before lid is closed). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

CRUNCHY DELICIOUS WAFFLES

Steps:

• In a large bowl whisk together flour, baking powder, sugar, and salt.
• In another bowl whisk together eggs, butter (the more butter you use the crunchier they'll be, I find that 8 tbsp is perfect), and milk.
• Warm melted butter may separate into flaky clumps when mixed with milk. I just stick it in the microwave for 1 minute then stir and the lumps will go away.
• Make a well in the center of the dry ingredients and pour in the egg/milk mixture.
• Gently whisk together just until combined.
• Baking time and amount of batter will depend on your individual waffle maker. I use about a cup of batter for 2 waffles and mine take about 3 1/2 minutes to bake. I like to bake mine until they are a dark golden brown. Cooking spray usually isn't needed if you use 8 tbsp or more butter in the batter.