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America's Test Kitchens: Light and Crispy Belgian Waffles

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FYI: you can become a test cook for ATK, they will send you a recipe to try. You have to buy the ingredients, fill our a survey and email it back. You can get a lot of great recipes that are not available to the general public. You can spruce this one up by using the Chocolate Rice Krispies

Enjoy :)

Light and Crispy Belgian Waffles

Makes 8 (7-inch) round waffles

Replacing the butter with vegetable oil reduced the moisture in the batter and swapping some of the flour for cornstarch made for crisper waffles, but it was the surprising addition of Rice Krispies to the batter that delivered an extra-crisp and light texture. The cereal imparted a malty, slightly sweeter flavor, and each puffed grain of rice produced a tiny pocket of air in the waffles. For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total. If you don't use enough batter, the Rice Krispies can scorch. Serve with syrup.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup Rice Krispies
  • 3/4 cup cornstarch
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 2 large eggs, separated
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil

Directions

Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.

With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.

Pour 2/3 cup batter (see note above) into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

Source: http://www.americastestkitchen.com

By Laurie from Nevada

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