Sunday, September 7, 2014
In my opinion, perfect waffles need to be slightly crispy on the outside, fluffy and soft on the inside. We don't want any of that soft soggy stuff. It's just not good.
What helps one achieve the perfect waffle texture? I believe the secret is egg whites and cornstarch. Cornstarch helps to add that slight crisp on the outside, while beaten egg whites help achieve that nice airiness on the inside. Remember those two things and you hold the key to the perfect waffles.
If in fact they do want waffles on a daily basis, fear not, you won't have to get up and make them from scratch every morning. These freeze perfectly, making breakfast quick and delicious during those weekday mornings. Simply make a double (or triple) batch of these, allow them to cool completely, wrap them in plastic wrap then place in a freezer bag. Viola! Then you have the perfect (freezer) waffles at your fingertips whenever you need them.
When you need one, or two, pull from the freezer and place in the toaster for a few minutes and then you're ready to go! Freezer waffles never tasted so good!
2 Cups flour
2 Tbsp baking powder
1 Tsp baking soda
2 Tbsp cornstarch
1 Tsp salt
1/4 Cup + 1 tsp sugar
1/3 Cup unsalted butter, melted
2 Large eggs, separated
2 Egg Whites
1 3/4 Cups buttermilk
1 Tsp vanilla
1/2 Tsp rum extract
Preheat waffle maker.
Place all egg whites in a medium bowl and beat on high until peaks begin to form, add a teaspoon of sugar and continue beating until stiff peaks are formed. Set aside.
Combine flour, baking powder, soda, salt, and sugar in a large bowl and whisk to combine. Add the melted butter, egg yolks and buttermilk to the flour mixture and whisk until just incorporated. Add the vanilla and rum extracts and stir to combine.
Gently fold in the egg whites, being sure not to overwork or deflate the whites. Spray waffle iron with non-stick cooking spray. Pour the batter in the waffle maker and cook according to waffle maker instructions. Place on a cookie sheet that is lined with a cooling rack and place in a 200 degree oven to keep warm. Continue with remaining batter.
Serve with fresh fruit, syrup, whipped cream, butter, peanut butter or Biscoff.
Cook waffles as directed. Place on a cooling rack and allow to cool completely. Once the waffles have cooled, wrap in plastic wrap and place in a single layer on a baking sheet. Place in the freezer for about 30-45 minutes. Once the waffles are mostly frozen, place in freezer bags and freeze.
When ready to eat, remove from freezer and remove plastic wrap and place in the toaster.
Recipe source: A Lynsey Original