Hot and Crispy Waffles (Serves 10)

Hot and Crispy Waffles 2

This makes a big batch of waffle batter for freezing. I’d freeze it in two containers. Each container would perfect for the breakfast of a family of four.
It’s also a proper size batch for when you’re having company over for breakfast or brunch.

YIELD: Makes 20 waffles.

SERVING SIZE: 10 people

INGREDIENTS:

4 c all-purpose flour
1.25  c cornstarch OR rice flour OR tapioca flour OR potato starch OR arrowroot powder
2.5 tsp salt
2.5 tsp baking powder
1.25 tsp baking soda
4 c buttermilk or yogurt
1.25 c milk
4 sticks of melted butter OR 2 c vegetable oil
5 large eggs, separated
1/3 c sugar
1.5 oz vanilla extract
1 oz almond extract or lemon extract

DIRECTIONS:

Preheat the waffle iron for 10 minutes. Make sure the oil is in there so the pan doesn’t burn.

Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.

Measure the yogurt, milk, and butter in a Pyrex measuring cup; mix in the egg yolk and set aside.

In a Kitenchaid mixer, 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 and almond extract.

Pour the yogurt mixture into the flour mixture and whisk until just mixed (DO NOT OVERMIX).

Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated (DO NOT OVERMIX).

Add half a cup of batter into the waffle iron. They say add it to the center. I spread it around a bit. Close the lid, let cook until there is no steam coming out of your waffle iron. I timed it, for me it takes 8 minutes. DO NOT open the waffle maker during these 8 minutes, you’ll lose all that nice heat that’s needed to make the waffle crispy. After 8 minutes, when the steam stopped, I opened the waffle maker and FLIPPED IT OVER and cooked it for another full minute. You know what? It steamed again when I flipped it, and I basically took the waffle out when the steam stopped. The proper color of the finished waffle is the same color as a waffle cone you buy at an ice cream shop. Lighter than that, and it is underdone.

When all the waffles are cooked, serve immediately with butter and maple syrup.

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