A great waffle starts with a great recipe, but you may want to experiment to find your signature flavor. Here are some tips:
Strike while the iron’s hot.
If your waffles come out pale and soft, it could be because the appliance isn’t hot enough. It’s important to preheat the waffle maker for at least 10 minutes. Also, pause for a couple minutes between batches to let the iron heat up again.
Whip your whites.
For lighter, fluffier waffles, add egg yolks and whites separately. Add just the yolks to the batter’s liquid ingredients. Whisk the whites until stiff peaks form, and fold them gently into the batter using a rubber spatula. For similar results, try substituting seltzer for some of the liquid in the recipe.
Opt for oil instead of butter.
For crispier waffles, use vegetable oil instead of melted butter in your recipe. Unlike butter, oil doesn’t have any water content, which adds moisture and hinders a crust from forming. A waffle study published in Food Science & Nutrition showed that waffle batter made with oil browned more than batter made with butter.
Try a yeasted waffle recipe.
Yeast gives waffles airiness and a crisp crust, and it adds flavor that waffles made with baking powder or baking soda lack. Yeast batters need to rise, though, so make the batter the night before, pop it into the fridge, and you’ll be ready to go in the morning.
Add cornstarch.
If you’re making waffles with baking powder and baking soda, adding cornstarch to the mix will get you waffles that are crisp on the outside and soft and flaky on the inside. Because waffle recipes vary, start with ¼ cup and work in as much as ½ cup to get the desired effect.
Finish them in the oven.
To keep waffles warm while you continue cooking, transfer them from the iron to an oven set to 200° F. Place the waffles directly on the oven rack. The low heat will “set” their crispness, so they'll actually get crispier and stay that way longer.
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January 04, 2020 at 06:09PM
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Best Brunch Ever: How to Make Incredible Waffles - ConsumerReports.org
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