Buttery secret to perfectly crispy homemade waffles
In winter, it's nice to reminisce about summer. It uplifted our spirits and helps us endure those gray, gloomy days that lack sunshine. It's a good time to start the day with crispy waffles adorned with colorful toppings. You can put anything you like on them—chocolate cream, fruit preserves, fresh fruits, or whipped cream. After all, few things bring back summer memories like foods enjoyed during those sunny days.
In theory, everything often looks beautiful and colorful. The imagined waffles are soft inside, golden and crispy on the outside. However, in reality, they sometimes turn out pale and rubbery. Why does this happen? The most common cause is haste and the mistaken belief that waffles can be made with pancake batter. Simply making a thick batter and baking it in a waffle iron is a recipe for failure.
Waffles won't turn out crispy without this addition
The key ingredient for waffle batter, without which they won't turn out golden and crispy, is real, melted butter. In many recipes, butter is replaced with vegetable oil for a similar effect. However, waffles made with butter taste much better. They are delicately sweet and have a creamy texture.
Butter in the waffle batter also enhances the batter’s flexibility and fluffiness. It makes it stickier and helps trap air bubbles, which you’ll see as characteristic holes in the baked waffles. Moreover, butter caramelizes during baking, giving waffles a golden and crispy surface.
Waffles not only sweet
Even slightly sweet waffles pair excellently with savory toppings. My favorite combination is fresh lettuce mixed with cucumber and tomato, accompanied by drained canned tuna. I top it off with a few black olives and drizzle it all with classic vinaigrette.
Leszek Klimasz, who creates diets for children with obesity, suggests waffles with chicken, which make a perfect snack for a second breakfast.
Recipe for crispy waffles with butter
Waffles should be baked in a waffle iron with a minimum power of 1200 watts.
Ingredients:
- 2 eggs
- 1/2 cup of sugar
- 2 cups of milk
- 2 cups of flour
- 7 tablespoons of melted butter
- 3 teaspoons of baking powder
- A pinch of sea salt
Preparation:
- Let the eggs come to room temperature.
- Heat the milk with the butter, but do not bring it to a boil. Set aside to cool.
- Separate the egg whites from the yolks.
- Mix the yolks with sugar until creamy. Add the milk with butter, then sifted flour mixed with baking powder. Mix in a pinch of salt.
- In a separate bowl, beat the egg whites until foamy. Carefully fold them into the waffle batter.
- Pour the batter onto a heated waffle iron using a scoop. Do not open the waffle iron during baking.
- Remove the waffles to a rack to prevent them from becoming rubbery as they cool.
