Light And Crispy Belgian Waffles Food

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LIGHT AND CRISPY WAFFLES



Light and Crispy Waffles image

These light and crispy waffles come together quickly. Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender. This recipe makes four standard waffles (1/2-inch to 3/4-inch thick). If you want to make thicker Belgian waffles or use a deep waffle iron, you will get closer to three waffles using our recipe below. Separating the egg is optional but is recommended. We do not do this in the video; however, after years of feedback from readers, we have determined that whipping the egg white thickens the batter slightly and improves the results for deeper waffle irons.

Provided by Adam and Joanne Gallagher

Categories     Breakfast

Time 35m

Yield Makes 4 standard waffles or 2 to 3 thick waffles

Number Of Ingredients 11

1 cup (130 grams) all-purpose flour
1/4 cup (30 grams) cornstarch
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1 cup (235 ml) buttermilk or milk
1/3 cup (80 ml) vegetable oil
1 teaspoon vanilla extract
1 large egg
Butter, syrup and/or berries, for serving

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.

Nutrition Facts : ServingSize 1 waffle, Calories 255, Fat 21.4g, SaturatedFat 16.3g, Cholesterol 53.2mg, Sodium 161.5mg, Carbohydrate 13.5g, Fiber 0.1g, Sugar 6.2g, Protein 3.6g

BELGIAN WAFFLE RECIPE



Belgian Waffle Recipe image

The ultimate waffle recipe! Fluffy, tender and moist on the inside and perfectly golden brown and crisp on the outside. And they have the most delicious buttermilk flavor. Top them with a homemade fruit syrup and whipped cream for even more decadence.

Provided by Jaclyn

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 1/2 cups (213g) all-purpose flour*
1/2 cup (70g) cornstarch*
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1/2 cup milk
6 Tbsp vegetable oil or canola oil
1/2 tsp vanilla extract
2 large eggs (, whites and yolks separated)
3 Tbsp granulated sugar

Steps:

  • Preheat oven to 200 degrees and preheat a Belgian waffle iron (or standard waffle iron).
  • In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
  • In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined.
  • In a separate bowl, using an electric hand mixer set on high speed, whip egg whites** until soft peaks form. Add sugar and whip until medium-stiff glossy peaks form.
  • While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture.
  • Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest to crisp further and keep warm. Serve warm with butter and maple syrup or other desired toppings.

Nutrition Facts : Calories 366 kcal, Carbohydrate 44 g, Protein 7 g, Fat 17 g, SaturatedFat 13 g, Cholesterol 63 mg, Sodium 393 mg, Sugar 10 g, ServingSize 1 serving

BELGIAN-STYLE YEAST WAFFLES



Belgian-Style Yeast Waffles image

This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.

Provided by King Arthur Baking Company

Categories     Brunch     Breakfast     Dessert     Waffle     Pastry     Kid-Friendly     Peanut Free     Soy Free     Tree Nut Free     Vegetarian

Yield About 4 Belgian-style 7-inch waffles

Number Of Ingredients 8

1½ cups (340g) lukewarm milk
6 tablespoons (¾ stick, 85g) unsalted butter, melted
2 to 3 tablespoons (39g to 57g) maple syrup
¾ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups (240g) unbleached all-purpose flour
1½ teaspoons instant yeast

Steps:

  • Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
  • Stir to combine; it's fine if the mixture isn't perfectly smooth.
  • Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
  • Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
  • Serve immediately.

THE BEST BELGIAN WAFFLES



The Best Belgian Waffles image

These waffles are super crisp on the outside, light as a feather inside and so scrumptious! Avoid removing them from the waffle iron too soon; they should be a golden brown. Enjoy!

Provided by Marie

Categories     Breakfast

Time 40m

Yield 6 waffles, 4-6 serving(s)

Number Of Ingredients 8

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs
1/2 cup vegetable oil
2 cups milk
1 teaspoon vanilla

Steps:

  • Oil the waffle maker.
  • Sift the dry ingredients together in a large bowl.
  • In separate bowl, separate egg whites and beat until stiff peaks form.
  • In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
  • Add to dry ingredients and mix well.
  • Fold in egg whites.
  • Cook in waffle iron on medium-high heat for around 5-10 minutes.

LIGHT, CRISP WAFFLES



Light, Crisp Waffles image

I finally found a recipe for waffles that stay crispy on the outside, yet soft on the inside. I found this at finecooking.com

Provided by Jen in Victoria

Categories     Breakfast

Time 20m

Yield 6-8 waffles, 3 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
6 tablespoons vegetable oil
1 large egg, separated
1 tablespoon sugar
1/2 teaspoon vanilla extract

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).

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