Breakfast time in the Spring calls for a slight breeze (time to get some Allegra), a cup of dark roast, and these light and crispy waffles. I set out today knowing I was going to make a great batch of waffles. Like a child on Christmas morning, I could barely sleep, excited to play with my new toy; my shiny, (I mean that literally) new copper topped waffle maker. You never forget your first one!
Although I’m not generally a big fan of breakfast food, I was surprised, after some research with the versatility of the waffle maker; it’s not only for the traditional sweet, fruit topped waffle, but it can be used to make savory waffles (stay tuned). In short, a great use of $30 dollars.
Being my first time making waffles, I ruined a few batches. (Guess I’m not as skilled as I thought?)
Here are some mistakes I made:
- being an impatient little bugger and not waiting for the waffle iron to heat up fully before pouring the batter
- pouring all the batter in the middle of the iron plate instead of in a ring around the outside
- taking out the waffles before they’re fully done cooking; let them brown if you want crispy waffles!
- freaking out because the waffle iron had steam escaping – I later learned that this is normal.
- making a batter that was too thin (it resulted in thin, kind of soggy, flimsy waffles)
I found that 5 minutes is a perfect cook time in my waffle maker on medium-high heat. But remember to read your instruction manual, as all waffles irons differ!
My second batch was far more successful (as you can see from the photos), they turned out thick, crispy on the outside, and fluffy and cake-like on the inside. The big difference, I found was in the separation of the eggs. Beating the egg whites to a stiff peak before adding them in to the batter made all the different in the consistency of the waffle.
- 2 cups 2% milk
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- zest of 1 lemon
- ⅓ cup canola oil
- 2 egg yolks
- 2 egg whites
- Heat your waffle iron. In a bowl, sift together flour, baking powder, salt, and lemon zest. Pour in milk, oil and vanilla extract and mix until batter is smooth.
- Separate two eggs and add the egg yolks into the batter, and leave the egg whites in another bowl.
- Whisk the egg whites until stiff peaks form. Fold the egg whites into the batter and mix only until combined (do not over mix!).
- Cook ¾ cup of batter (for one waffle) in a heated waffle iron for 5 minutes on medium-high heat (time may vary depending on your waffle iron)