So you say you want a recipe? Well today’s your lucky day, I am not grumpy, so here goes:
I love waffles. The perfect waffle is a combination of technique and ingredients. The type of ingredients matter, the proportions can be approximate. Technique matters, but if you’ve flubbed a couple of things your waffles will still taste great. There’s just one thing. Do not overbeat your egg whites. Did I say technique matters?
A few notes on the ingredients. Use fresh baking powder and baking soda. Use real butter. Use a good vanilla. Notice the cornstarch which replaces some of the flour in “regular” waffle recipes.
So here is the recipe. (This makes great pancakes too)
1 1/2 cups all purpose flour
1/4 cups cornstarch
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon sugar
1 3/4 cup milk
3 Tablespoons sugar
2 eggs, separated
2 teaspoons vanilla
1/4 cup melted butter
These are the steps plus technique essentials:
1) Combine dry ingredients.
Here you need to grab a whisk and mix everything together so you don’t get clumps of baking powder in your batter.
2) Mix all the wet ingredients except egg whites and melted butter and mix thoroughly. Add the melted butter at the end. Mix it in thoroughly.
Keep this cold. Since you are adding this to the dry ingredients the baking powder and baking soda will activate if it gets too warm.
3) Mix dry and wet ingredients together
4) Beat the egg whites to between soft and stiff peak stage.
It’s OK if they get a little stiff but they don’t fold in as well. You can see here the bubbles are still nice and fine. Whisk using a figure eight motion. It goes much faster. Master this and you can show off when guests come over.
5) Fold the beaten egg whites into the batter.
You can fold with a wire whisk. There is no real need to fold with a spatula. It makes no difference in this case.
6) Make your waffles in your favorite waffle maker.
Remember you should try and keep the batter away from the waffle maker. Still, do not fret if it gets a bit warm. Your waffles will still turn out great. Freeze the extra ones and toss them in a toaster when you need a quick accompaniment for your vanilla ice cream.