Crispy Waffles Recipes

BROWN BUTTER WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Preheat oven to 250°F. Set a wire rack in a rimmed baking sheet and place in oven.
• Melt butter in a medium skillet over medium, stirring occasionally, until it browns and smells nutty, 4 to 6 minutes. Pour into a bowl; let cool for 5 minutes.
• Meanwhile, beat egg whites with an electric mixer on high until soft peaks form, 2 to 3 minutes. Gradually beat in sugar.
• Whisk flour, baking powder, and salt in a large bowl. Whisk reserved egg yolks, milk, vanilla, and cooled brown butter in a separate large bowl. Stir egg yolk mixture into flour mixture until evenly incorporated. Fold in egg whites until just combined.
• Brush waffle iron with melted butter or coat with nonstick spray. Spoon batter into waffle iron (about 1/3 cup batter per square waffle or ½ cup batter per round waffle). Cook according to manufacturer's instructions until golden brown, 4 to 5 minutes. Transfer waffle to baking sheet in oven to keep warm. Repeat with remaining batter, buttering or spraying iron between batches. Serve with butter and maple syrup.

THE VERY BEST CRISPY WAFFLES

Steps:

• In a large bowl, whisk together flour, corn starch, sugar, baking powder, baking soda, and salt.
• Make a shallow well in the dry ingredients and add buttermilk, vegetable oil, egg, and vanilla, and stir together until just combined.
• Allow batter to sit for 30 minutes.
• Preheat oven to 200°F and set a baking sheet inside to place the waffle(s) on after cooking to keep warm while you cook the rest of the batter.*
• Preheat waffle iron and cook batter according to your iron's instructions*, typically 4 to 6 minutes per waffle, until waffle is nicely golden and has mostly stopped releasing steam. Waffle may not initially seem crispy to the touch, but will crisp up out of the waffle maker.
• Top with melted butter and syrup if desired, and enjoy!

FLUFFY HOMEMADE WAFFLE RECIPE

Steps:

• Preheat the waffle iron according to the manufacturer's directions.
• Place flour, baking powder, sugar, and salt in a bowl. Whisk to combine.
• In a small bowl, mix egg yolks, milk, and butter. Set aside.
• In a separate bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note
• Add egg yolk mixture to flour mixture and stir to combine. Fold in egg whites.
• Drop by large spoonfuls onto greased waffle iron, close the lid and cook about 3-5 minutes.

LIGHT AND CRISPY WAFFLES

Steps:

• Whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl.
• In a separate bowl, whisk the buttermilk, oil, and vanilla extract.
• For the lightest waffles, separate the egg. Whisk the egg yolk into the milk mixture. If you do not plan on separating the egg, whisk the whole egg into the milk mixture.
• If you separate the egg, add the egg white to another bowl, use a handheld mixer to beat until stiff, and then set aside.
• Whisk the milk mixture into the dry ingredients until only small lumps are left. Switch to a rubber spatula and gently fold in the whipped egg whites.
• Set the batter aside for five to ten minutes while preparing the waffle iron.
• Heat the waffle iron to the highest heat setting.
• Cook waffles until golden and crisp, adding enough batter to the waffle iron to fill the entire lower grid. If the waffles look too dark, turn the heat down slightly.
• Serve the waffles immediately or keep them warm and crispy on a rack in a 200°F oven until ready to serve. Stacking them outside the oven will cause them to steam and become floppy.

LIGHT, CRISP WAFFLES

Steps:

• Heat the oven to 200°F and heat the waffle iron.
• Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
• Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
• In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
• Pour the buttermilk mixture into the dry ingredients and whisk until just mixed.
• Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
• Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking).
• Set the waffle directly on the oven rack to keep it warm and crisp.
• Repeat with the remaining batter, holding the waffles in the oven (don't stack them).

SWEDISH CRISP WAFFLES (FRASVAFFLOR)

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Sift flour, sugar, salt, and baking powder together in a bowl. Whisk in milk, butter, and heavy cream; stir in soda.
• Cook in batches in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes.

VERY TASTY CRISPY WAFFLES!

Steps:

• Firstly switch on your waffle machine to heat it up. Note: all spoon measurements were level.
• Put all of the ingredients, except the melted butter, into a mixing bowl and whisk together to make a smooth, thick batter, being careful to make sure there are no lumps. An electric whisk works best.
• Melt your butter in a small dish, you will use this to coat the waffle plates to stop the batter from sticking.
• Once your waffle machine has reached the correct temperature brush on a little of the melted butter to the top and bottom plates of your machine then carefully spoon the batter onto your waffle maker and spread out with a knife if needed, be careful not to overload the machine. Then follow the instructions on your machine to cook your waffles till crisp and golden. Top with your favourite filling and enjoy!

CLASSIC CRISPY WAFFLES

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
• Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Serve with maple syrup, butter, sugar or fruit preserves.