Light and Crispy Waffles

By DreiFromBK

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup Rice Krispies
• 3/4 cup cornstarch
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon table salt
• 2 large eggs , separated
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

Waffles should be exceptionally crisp on the outside and light on the inside. But a waffle iron traps steam from the batter and increases the likelihood of soggy waffles. (In contrast, toaster waffles are often quite crisp since the toaster allows excess moisture to escape.) Can homemade waffles ever be as light and crispy? Here's what we discovered.

Test Kitchen Discoveries

Separating the eggs and beating the egg whites before adding them to the batter adds lightness to the final product.
Replacing butter (80 percent fat and 20 percent water) with vegetable oil (100 percent fat, no water) reduces the moisture in the batter, making for crispier waffles.
Replacing some of the flour with cornstarch also makes for crispier waffles.
Adding Rice Krispies makes the waffles both extra-crispy and extra-light. The cereal adds a malty, slightly sweeter flavor, and each puffed grain of rice produces a tiny pocket of air in the baked waffles.

Light and Crispy Waffles

Makes 8 (7-inch) Round Waffles

All waffle irons are not created equal. If your first waffle comes off the iron too pale or too dark, adjust the heat as necessary. Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch. Serve with syrup (see related recipes).
1. 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.

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; a few streaks of whites should be visible.

3. 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 closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

KEEPING THEM WARM:

Our waffles are best served right off the waffle iron, but they can be reheated so everyone can eat 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 crisp and hot, 3 to 5 minutes.

KEEPING THEM FROZEN:

Like the convenience of frozen waffles but don't like their stale flavor? Our waffles freeze beautifully. After cooling the waffles, wrap each in plastic, then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes.