Breakfast: Crisp Waffles

By SharonE

I like my waffles crispy so I put them directly on the oven rack at 200 degrees and make sure none of them overlap as I continue to cook them on the waffle iron. That way none of them get soggy and every waffle will be crisp! This recipe insures a light, crispy result but I will warn you that there are a quite a few steps for these waffles.

Ingredients

• 3 1/2 oz. (3/4 cup) bleached all-purpose flour
• 1 oz. (1/4 cup) cornstarch
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 cup buttermilk
• 1/4 cup milk
• 6 tbsp. vegetable oil
• 1 large egg, separated
• 1 tbsp. sugar
• 1/2 tsp. vanilla extract

Details

Servings 4

Preparation

Step 1

Heat oven to 200 degrees to keep waffles warm as you cook them and preheat your 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 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 peak are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into 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.

For a treat, you can stir in 1/2 cup mini chocolate chips into the batter.

Pour the batter onto hot waffle iron (about 2/3 cup) and cook until the waffle is crisp and nutty brown.