Light and Crisp Waffles

By Tamipri

While the waffles are best served immediately, they can be reheated to serve all at once. Transfer the cooked waffles to a wire rack set on top of a baking sheet in a 400 degree oven and bake until crips and hot, 3-5 minutes. The waffles may also be frozen. After cooling the waffles, wrap each in plastic, then freeze in a ziploc bag for up to 1 month. To serve, place the frozen waffles on a wire rack set on top of a baking sheet and bake in a 400 degree oven until crisp and hot,

Ingredients

• 1 1/4 c. all-purpose flour
• 1 c. Rice Krispies
• 3/4 c. cornstarch
• 1/4 c. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. table salt
• 2 large eggs, separated
• 1 1/2 c. milk
• 1 tsp. vanilla extract
• 1/3 c. vegetable

Preparation

Step 1

1. Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.

2. 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; few streaks of whites should be visible.

3. Pour 2/3 c. 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" from edges of iron before lid is closed). Close the lid and cook until deep golden brown, 3-4 minutes. Serve immediated. Make waffles with remaining batter in same manner.