August 3, 2010

Best WAFFLES I've Ever Made!!!

After we were told that our son was allergic to dairy I started to learn to make things from scratch and how to use substitutes. Many waffles I tried just didn't work with Soy Milk substituted in. This one, however, tasted fantastic. Since we learned that the allergy wasn't dairy I generally cheat and feed my son Eggo Waffles. A few weeks ago I pulled this recipe out and tried it again. This time with real milk. They were so delicious. Light, crispy waffle goodness. We went out for breakfast later that same week and the waffles I ordered were nothing in comparison.

Best Waffles I Ever Made

I haven't ever completely followed this recipe, so I can't say if it's better with the buttermilk called for. I just use regular 1% milk.

Light, Crisp Waffles

3/4 cup All-Purpose Flour
1/4 cup Cornstarch
1/2 teaspoon Salt0
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
3/4 cup Buttermilk
1/4 cup Milk
6 Tablespoons Vegetable Oil (I use Olive Oil)
1 Egg Yolk
1 Egg White
1 Tablespoon White Sugar
1/2 teaspoon Vanilla Extract

1. Preheat the oven to 200 degrees F (95 degrees C). Preheat your waffle iron.
2. In a medium bowl, stir together the Flour, Cornstarch, Salt, Baking Powder and Baking Soda. In a separate bowl combine the Milk, Buttermilk and Oil. Separate the Egg White from the Egg Yolk! Whisk in the egg yolk with a fork and set aside. In a small bowl, beat egg white with an electric mixer until almost soft peaks. Gradually sprinkle with sugar, while continuing to whip until thick and glossy. Stir in vanilla.
3. Pour the milk mixture into the dry ingredients, and whisk just until blended. Fold in the egg white using a spatula.
4. Our batter onto the hot waffle iron in the recommended amount for your iron. I just fill my iron to right below the edge then close it. Cook until golden brown. A good indication that it's close is that steam will stop coming out of the iron. Keep finished waffles in the warm oven directly on the rack. Stacking them will make them soggy.

FREEZING: Yes, you read that right. I freeze the left-overs in a freezer ziploc. I pull them out one at a time and toast them. My son loves it when he gets "Mommy's" waffles two or three days in a row!

Recipe source