Super Crispy Waffles
This recipe inspired me to make myself waffles for breakfast. I wasn’t totally paying attention when I was adding the milk and possibly made the batter a bit too thin. I made up for it by adding some more flour in the end. I also didn’t want to dirty measuring cups so I weighed out the flour. I decided 1-3/4 cups of flour was 8.25oz.
Crispy Waffles (adapted from serious eats)
Whisk together in a batter bowl: 8.25oz All Purpose Flour, 1tsp baking powder, 1/4tsp salt.
Whisk together in separate bowl: 2 egg yolks, 1 3/4cups milk, 1/2cup canola oil.
Make a hole in the dry ingredients and pour in the egg/milk mixture. stir until all wet but still lumpy. Let batter sit while you whisk 2 egg whites to rather stiff peaks.
If after whisking your batter is still quite thin, stir in two tablespoons of flour. Fold egg whites into batter.
Be sure to use enough batter in your waffle maker to fill it. Waffles without enough batter suck.
Eat with syrup, bacon, jelly, eggs and coffee.