Rich and crisp Waffles
Updated: Jan 10, 2019
Before making this waffle recipe check out few hints which you may find useful:
Waffles from this recipe are more eggy, more sugary and crispy but still airy and light.
Added bonus - if you have any left over batter it’s easy to make baked mini waffle bundt cakes out of this recipe.
Yield: 15 waffles
Active time: 10 minutes prep + 30 min cooling + 3 minutes baking
Equipment: waffle maker
- 1 and 2/3 cups* full-fat milk, straight from fridge
- 3 cups all-purpose flour
- 3 and 1/2 teaspoons baking powder
- 1/3 cup confectioner's sugar
- 2 teaspoons vanilla extract
- 4 large eggs, straight from the fridge
- 150g unsalted butter, melted
- 1/2 teaspoon salt
*cup = 250ml cup
1. Sift flour with baking powder, set aside. On low heat melt the butter and set aside to cool.
2. In a separate bowl beat eggs with sugar on medium speed until creamy (3 minutes). Add milk, vanilla, salt and mix together until combined. At the end add melted butter and sifted flour with baking powder. Mix on low speed until just combined. You want here fairly thick but airy (heavy cream) consistency, which is going to set even further in the fridge. Refrigerate for 30 minutes before baking (don’t skip that step). Add 3 tablespoons of milk after taking out from the fridge and stir. The batter will be thick and that's OK.
3. Preheat waffle maker (5-10 minutes) and bake until golden and crispy.
4. Serve with variety of toppings: Nutella, strawberries, blueberries (any season fruit), freshly whipped double cream, maple syrup, marshmallows etc.
1. Texture - you can split liquid amount into kefir (2/3 cup) and full-fat milk (1 cup) to get bigger airy bubbles in the batter. As I wrote in previous posts kefir is great for aerating the batter.
2. Crispiness - powdered sugar gives more crunch to this waffle.
3. And texture again - you can opt to separate eggs to bring more volume to the batter by beating the egg whites. Just mix in all ingredients + egg yolks and at the end add beaten egg whites.