Best 5 Light Crisp Waffles Recipes

LIGHT, CRISP WAFFLES

Steps:

• Heat the oven to 200°F and heat the waffle iron.
• Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
• Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
• In another bowl, 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.
• Pour the buttermilk mixture into the dry ingredients and whisk until just mixed.
• Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
• Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking).
• Set the waffle directly on the oven rack to keep it warm and crisp.
• Repeat with the remaining batter, holding the waffles in the oven (don't stack them).

LIGHT AND CRISP SOURDOUGH WAFFLES

Steps:

• Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
• Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
• Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
• Preheat your waffle iron until hot.
• Uncover the batter and whisk in the egg and baking soda.
• Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.

LIGHT, CRISP WAFFLES

Steps:

• Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
• In another bowl, 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.
• Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
• Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.
• For Whole-Grain Waffles: Add 1/4 cup wheat germ to the dry ingredients.
• For Chocolate Chip Waffles: Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.
• For Cornmeal Waffles: Substitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch).
• For Cranberry Orange Waffles: Stir 2 teaspoons finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.

LIGHT CRISP VANILLA WAFFLES

Steps:

• 1. Preheat waffle iron to medium high heat. Sift together flour, sugar, baking powder, baking soda, and salt into a large bowl.
• 2. In a medium bowl, whisk together buttermilk, egg yolk, vanilla extract, vanilla bean paste or seeds from one vanilla bean and oil til smooth. Whisk in club soda. Gently whisk the wet ingredients into the dry ingredients just til smooth.
• 3. In small clean bowl with clean beaters, beat egg whites til they hold firm peaks. Gently fold into the batter til well blended. Pour batter onto waffle iron and cook til deeply golden. Serve waffles at once. The longer the waffles cook, the crisper they will be. if you notice a few pale spots, let them continue to cook til they're evenly browned all over. Makes 8 seven inch waffles

LIGHT CRISP WAFFLES

Steps:

• Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside. In another bowl, 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. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated. Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.