Light N Crispy Waffles Food

LIGHT 'N' CRISPY WAFFLES

Steps:

• In a large bowl, combine the biscuit mix, eggs and oil. Add club soda and stir until smooth. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

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 (mine takes about 2/3 cup) 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). When all the waffles are cooked, serve immediately.
• For Whole-Grain Waffles: Add 1/4 cup wheat germ to the dry ingredients.
• For Chocolate Chip Waffles: Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.
• For Cornmeal Waffles: Substitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch).
• For Cranberry Orange Waffles: Stir 2 teaspoons finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.

LIGHT 'N CRISPY WAFFLES (INCLUDING VARIATIONS)

Steps:

• Preheat your waffle maker and set oven temp to"warm" (so you can keep your waffles warm while the others are cooking).
• Place all ingredients in a large mixing bowl.
• Using hand-held electric beaters, beat on low until moistened.
• Increase mixer speed to medium, mixing batter until smooth.
• By hand, gently fold in the beaten egg whites.
• Pour 1/2 cup (125 ml) of batter over the grids.
• Close waffle maker gently and bake until steam no longer escapes (about 3-5 min).
• Remove waffle with a fork and place on a baking sheet to keep warm in the oven.
• Garnish as desired and Enjoy!
• Variations: Pecan or Macadamia Nut Waffles-sprinkle 1 Tbsp.
• (15 ml) finely chopped nuts (use your favorite) over pre-heated waffle grids.
• Pour 1/2 cup batter over nuts and cook as directed.
• Bacon Waffles-Cook bacon strips.
• Pour 1/2 cup batter over grids.
• Lay one bacon strip cut in 1/2 over batter and close.
• Bake as directed.
• Cheese Waffles- Fold 1 1/2 cups (375 ml) shredded cheddar cheese into batter.
• Bake as directed.
• Serve with Tuna A La King, Chipped Beef, Sausage Gravy, or your favorite creamed entree.
• Blueberry waffles- Fold 2 cups (500 ml) fresh blueberries into batter.
• Pour 3/4 cup (200 ml) batter over grids.
• Bake until golden.
• Chocolate Chip Waffles- Fold 1 cup (250 ml) chocolate chips into batter.
• Bake as directed.

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.

LIGHT AND CRISPY WAFFLES

Steps:

• Lightly spray waffle iron, and preheat.
• Stir together flour, baking powder, salt, and sugar.
• Beat egg whites until stiff (I usually use a whisk until they're fluffy).
• In another medium bowl, beat yolks; add milk and oil and gently stir to combine.
• Add yolk mixture to dry ingredients, blending well.
• Fold in the egg whites.
• Bake 1/3 - 1/2 cup batter for each waffle, depending on the size of the waffle iron.
• Serve hot (wonderful with strawberries and pure maple syrup).

LIGHT-N-CRISP WAFFLES

Steps:

• Beat all ingredients, except egg whites, until smooth.
• Gently fold in beaten whites by hand.
• Using 1/2 cup batter at a time, cook on waffle iron as directed.

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:

• 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.

CLASSIC CRISPY WAFFLES

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.