Light and Crispy Waffles
Along with the set, it came with a recipe that requires egg separation and to whisk the egg whites to soft peak. Being lazy, I started to search for simple recipes on the Net. I found Baking Bites's blog and she sure has lots of waffle recipes! Browsed through her blog and found a recipe that does not need egg separation. The waffle is indeed crispy and light but my waffles are very thin, unlike the Belgian waffles. I googled and found out from Wikipedia that this waffle iron is actually used for Scandinavian waffles (thin waffles made in a heart shaped waffle iron).
Also, the waffle doesn't brown evenly but I read somewhere that you need to season the iron and subsequently, your waffles will all be nicely browned. I'll have to use this more often and not let it become another white elephant (like my Penguin Waffle Maker :P). Nevertheless, I'm not complaining since this is such a good buy.
This waffle can be eaten on it's own if you do not have sweeth tooth like me or otherwise, you may add some maple syrup to go along (which I did for the kiddos) and top with some fresh berries, yummy!
(adapted from the Waffles of Insane Greatness)
2/3 cup all purpose flour (I just use Self Raising Flour and omit the other rising agents in the recipe)
1/3 cup cornstarch
1 tbsp sugar
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup milk
1/3 cup vegetable oil
1 large egg
1 tsp vanilla extract
- In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda and salt.
- Make a well in the center and pour in milk, oil, egg and vanilla. Whisk together until fully combined.
- Let batter rest for 30-60 minutes at room temperature.
- Preheat your waffle iron and cook according to the manufacturer's instructions (the oil in the waffles should eliminate the need to grease the iron).
- Serve immediately with syrup, butter and/or berries.