Who doesn’t love waking up to the heavenly aroma of homemade waffles? Making good waffles can be more difficult than you think. It’s a common misconception that pancake batter can be used to make waffles; however, this results in dense, heavy waffles that lack that sought-after light and crispy texture. The texture of yeasted waffles is unsurpassed, but it requires patience and planning. This easy waffle recipe will give you a lighter, crispier texture without the use of yeast. The secret is to separate the eggs, and then whip the whites into a light batter. Also, replacing some of your flour with cornstarch will add an extra crispiness.
While the waffles may seem a bit flimsy straight off the waffle iron, rest assured they’ll crisp up beautifully once they’re off the heat. To restore their crunch if you notice that they are starting to lose it, pop them into the oven or toaster for a quick crisping. You can freeze the waffles and serve them later. This recipe is adapted from Pam Anderson’s cookbook CookSmart, as seen in Food & Wine.
What You’ll Need To Make Homemade Waffles
Step-by step instructions
Preheat the oven to 200°F and set an oven rack…
