Dads Crispy Waffles Recipes

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.

EASY WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
• In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
• Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.

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.

BUTTERMILLK WAFFLES

Steps:

• In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt; set aside.
• In a medium bowl, whisk together the buttermilk, eggs and vanilla. Add the wet ingredients to the dry ingredients and gently whisk to combine. Now mix in the melted butter. Try not to over mix the batter.
• Warm up your waffle iron. Spray it with non-stick cooking spray, right before adding the waffle batter. Once the waffle maker is ready, add the batter to the waffle iron. We used a little more than 1/2 cup of batter per waffle. Cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve warm.

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!

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!

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.

BUTTERMILK WAFFLES WITH CRISP PROSCIUTTO

Steps:

• Preheat oven to 250°F. Spray an unheated well-seasoned or nonstick Belgian waffle iron with cooking spray and preheat iron.
• Into a large bowl sift together flour, baking powder, baking soda, and salt. Melt 5 tablespoons butter and in a small bowl whisk together with buttermilk and egg until combined. Stir butter mixture into flour mixture until smooth (batter will be thick).
• Spoon batter into waffle iron, using 1 cup batter for two 4-inch-square Belgian waffles (see note, above) and spreading evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner (do not respray iron).
• In a large heavy skillet heat remaining tablespoon butter over moderate heat until foam subsides and cook prosciutto slices until crisp and golden, about 1 minute on each side.
• Serve waffles with prosciutto, sour cream, and maple syrup.

DAD'S CRISPY WAFFLES

Steps:

• Heat the oven to 120°c and pre-heat the waffle iron. Mix the flour, corn flour, baking powder, salt, orange zest and baking soda in a medium bowl. Add the egg yolks and slowly mix in the milk, butter, vegetable oil and vanilla. Beat until the mixture is smooth and set aside (works best if mixture has been left to stand for 30mins) In another bowl, beat the egg white into peaks. Add in the icing sugar and continue to beat until the peaks are firm. Slowly fold the egg whites to the mixture (do not over mix or the mixture will flatten) Pour the mixture into the hot waffle iron. Cook until light brown and crisp. Steam should have stopped coming out from the cooking waffle. If you remove the waffles too soon they will collapse. Remove from the waffle iron and immediately transfer to a rack in the oven for 5 minutes to dry and crisp. Serve and enjoy!