:shout: ATTN: dead-bird
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:shout: ATTN: dead-bird
http://www.daysoftheyear.com/days/waffle-day/
Waffles are so important that they get two days!
https://www.s2ki.com/s2000/topic/974...#entry21958710
Waffles are so important that they get two days!https://www.s2ki.com/s2000/topic/974...#entry21958710
Thread Starter
Registered User
Joined: Oct 2000
Posts: 67,849
Likes: 564
From: Metro NYC
Light and Crispy Waffles
From Cook's Country, August/September 2006
Why This Recipe Works: Waffles should be crisp on the outside and light on the inside, but too many recipes produce soggy versions. In our Light and Crispy Waffles recipe, we replaced some flour with cornstarch and the butter with vegetable oil, which reduced the moisture in the batter and made for crispier waffles. We also found that an unexpected ingredient—Rice Krispies—gave our recipe an extra boost of crispiness and lightness.
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.
1-1/4 cups (6-1/4 ounces) all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup (1-3/4ounces) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups milk
1/2 cup vegetable oil
2 large eggs, separated
1 teaspoon vanilla extract
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, oil, egg yolks, and vanilla together in medium bowl.
Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Pour milk mixture over dry ingredients and whisk until combined. Whisk in whipped whites until just combined. Do not over mix; a few streaks of whites should be visible.
Pour 2/3-cup batter in center of preheated waffle iron and use back of 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 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 and 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. Makes 8 (7-inch) round waffles
From Cook's Country, August/September 2006
Why This Recipe Works: Waffles should be crisp on the outside and light on the inside, but too many recipes produce soggy versions. In our Light and Crispy Waffles recipe, we replaced some flour with cornstarch and the butter with vegetable oil, which reduced the moisture in the batter and made for crispier waffles. We also found that an unexpected ingredient—Rice Krispies—gave our recipe an extra boost of crispiness and lightness.
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.
1-1/4 cups (6-1/4 ounces) all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup (1-3/4ounces) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups milk
1/2 cup vegetable oil
2 large eggs, separated
1 teaspoon vanilla extract
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, oil, egg yolks, and vanilla together in medium bowl.
Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Pour milk mixture over dry ingredients and whisk until combined. Whisk in whipped whites until just combined. Do not over mix; a few streaks of whites should be visible.
Pour 2/3-cup batter in center of preheated waffle iron and use back of 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 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 and 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. Makes 8 (7-inch) round waffles
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