I have been on a search for the best waffle that is light and crispy and guess what? I found it. It’s Pam Anderson’s Light and Crispy Waffle from her cookbook Cook Smart. After reading the reviews from Food and Wine and Fine Cooking I knew that I couldn’t go wrong. I put it to the test in my classroom and they loved it, too.
After doing quite a lot of reading on the science of cooking waffles I’ve learned that I have been making waffles all the wrong way! So here is the low down on making waffles the perfect way.
- Use a 3:1 ratio of flour to cornstarch. That’s correct – cornstarch. I was puzzled, too. After being bombarded in the blogosphere with recipe after recipe using cornstarch I had to try it for myself. The reason it works you ask? Most steam causes the average waffle to soften. Cornstarch causes the waffle not to let it escape resulting in a crisper texture.
- Separating the egg yolk from the egg white and beating the egg white separately. This is a little more trouble, but well worth it. And if you are novice cook you can handle it. All my neewbies this semester did a great job their first time! If you are not sure how to separate eggs and beat egg whites you can find the info on a guest blog that I wrote for Dinners and Dreams, How to Prepare Meringue for Pies and Puddings . The picture tutorials will get you through it.
- Add the sugar to the beaten egg whites and not to the dry ingredients as you would in most quick bread recipes. The sugar stabilizes the egg whites therefore producing more air making a crisper waffle.
- Use a liquid fat such as oil for a lighter batter resulting in a lighter waffle.
- Use a combination of milk and buttermilk. All buttermilk makes a thicker waffle batter yielding a heavier waffle.
- NEVER stack waffles! In seconds they will soften. Place them directly on the oven rack in a 2oo degree oven.
So there you go in a nutshell The PERFECT waffle for you to try and here is the recipe.
Light, Crisp Waffles by Pamela Anderson from Cook Smart
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup milk ( I used whole milk)
- 6 Tablespoons vegetable oil
- 1 large egg, separated
- 1 Tablespoon sugar
- 1/2 teaspoon vanilla extract
- Heat the oven to 200 degrees 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 medium glass measuring cup or put in a medium mixing bowl.
- Separate the egg yolk from the egg white. Place the egg white in a high sided mixing bowl.
- Mix the egg yolk with the milk and oil mixture.
- 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. Do not go crazy mixing! Over beaten batter results in heavy waffles. Just blend the ingredients. It is OK to see little wisps of flour.
- Drop the whipped egg white onto the batter in dollops (tablespoons) and fold in with a spatula until just incorporated. Check out the photo below showing how the batter should look.
- Pour the batter onto a hot waffle iron. The amount of batter will depend on the waffle iron.
- Cook until the waffle is crisp and brown. Watch the waffle iron carefully when steam stops being released from the iron is a good sign that the waffle is ready.
- Set the waffle directly on the oven rack to keep it warm and crisp. Do not stack them.
- When all the waffles are cooked, serve immediately.
The batter looks like lumpy banana pudding. It is just right!
Now look at what my students did with this recipe.
The Teacher Cooks