Do not stack them.įREEZE leftover waffles in a freezer safe container for up to 2 months. To keep them crisp, place them directly on the oven rack or on a sheet pan lined with cooling racks. Don’t open your waffle maker until there is no more steam. Don’t let flickering lights tell you when to check your waffle. In a separate bowl, beat the whites until stiff then fold them into the mixed batter. You want crisp light waffles, not heavy ones. Learn exactly how much batter your waffle maker can take, and use that amount each time. Waffle Toppings:ĭon’t overfill the waffle iron. Pour batter into a preheated waffle iron and bake until browned and crisp. Fold in egg whites until just mixed in.īAKE. Add the liquid ingredients to the dry ingredients and mix until just blended (there may be a few lumps, which is okay). Beat the egg whites until soft peaks form.ĬOMBINE. Add the sugar and vanilla beat until glossy.ĮGG WHITES. In another bowl, whisk together the buttermilk, vegetable oil, milk and egg yolks. Combine flour, cornstarch, salt, baking powder and baking soda in a medium bowl. So round up your favorite toppings and enjoy some Crispy Waffles for breakfast, dinner, or dessert! Making perfectly crispy wafflesĭRY INGREDIENTS. It’s magic! This is my favorite way to achieve the perfect cooked waffles with a crisp exterior and tender inside. The secret? Whip up the egg whites and fold them into the batter. They are a go-to in our house!īy adding in a simple step, I’ve created the perfect crispier waffles!!! While we love pancakes or other baked goods like cinnamon rolls, there is just something so tasty about waffles! I think it’s that crispy texture, and little pools of maple syrup or buttermilk syrup. But for those lazy weekends, or even a weeknight dinner, we like to pull out all of the stops! We don’t always have time for a big breakfast to start the day – okay let’s face it, barely ever.
I love to pair these with a side of Breakfast Sausage or Bacon in the Oven and some fluffy Baked Eggs. When you’re ready to eat them, just warm them up in the microwave (though they won’t be as crispy), toaster, or toaster oven until they’re heated.Whip up our family-favorite, perfectly Crispy Waffles every time with this simple extra step! They are utterly delicious.īuttermilk Syrup is perfect for filling in the nooks and crannies on these show stopper Crispy Waffles. They will stay fresh in the freezer for at least 2 months. Just be sure to store them in an airtight, freezer-safe container, like a large Ziploc bag. You can easily freeze these waffles, in fact, my kids are such huge fans of these that I always make an extra batch or two to keep in the freezer so they can have a warm breakfast before school. Turn it into a dessert with a scoop of ice cream and sprinkles.Peanut butter and honey (my favorite as a kid).Fresh fruit – strawberries, blueberries, or blackberries.Whipped cream and chocolate syrup (my kids’ favorite – shocker, I know).Serve immediately with your favorite fresh fruit and syrup, or you can freeze them and save them for a busy weekday morning! Close and cook for about 2 to 3 minutes.
In a third bowl, beat the egg whites with an electric hand mixer until soft peaks form, about 1 minute.Combine the wet mixture with the dry mixture and whisk just until blended.In a medium bowl sift together flour, baking powder, and salt. In a second bowl beat together egg yolks and sugar, then add some vanilla extract, melted butter, and milk and whisk to combine.I bought this double Belgian waffle iron last year and we absolutely LOVE it! I love that it cooks 2 waffles at a time, so feeding our family of 7 goes twice as fast! If you’ve tried our homemade pancake recipe, you’ll love this Belgian waffle recipe! Crispy outsides, fluffy insides, and they are so simple to make!
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