Waffles hold a lot of childhood memories for me. They remind me of special family weekend breakfasts at A&W. Those waffles were always hot and delightfully crispy, topped with ice cream and syrup.
These days, I find it really hard, even next to impossible to buy waffles that are beautifully crisp, while light and fluffy on the inside. More often than not, the waffles I come across are spongy and limp. Thankfully, making waffles at home is not difficult at all.
As you can tell, I’m more of a fan of Belgian-style waffles. Except, Belgian waffles take hours to make because you need to let the yeast work on the batter like bread.
A cheaty version would be to make a more conventional waffle with baking powder, but substitute some of the flour for corn starch. Corn starch encourages the waffle to dry out, making it crispy.
Also, as I’ve detailed in the recipe directions, you can also incorporate more air into the batter by separating out and beating the egg white. An aerated batter will give you a crispier, fluffier waffle.
100g all-purpose flour
25g corn starch
2 tsp baking powder
1/8 tsp salt
1/4 cup vegetable oil
3/4 cup milk
1 tbsp caster sugar
1/2 tsp vanilla extract
Makes 3 waffles.
Step 1: Preheat your waffle iron. In one bowl, sift together the flour, baking powder, and salt. In another bowl, beat the egg, vegetable oil, milk, sugar and vanilla until combined. Pour the wet ingredients over the dry and mix till combined.
Tip: For even crispier waffles, separate the egg yolk from the white. In a clean bowl, whisk the egg white and half the sugar till foam and white, then fold it into the final mixture.
Serve this waffle piping hot with ice cream and drizzle over some maple syrup or honey. I had mine with a quinelle of my dairy-free chocolate ice cream. (Forgot to photograph the waffle with honey drizzled over it because my family simply wouldn’t wait any longer!)
If your family is more patient than mine and allows you to finish cooking your entire batter before serving, you can keep your cooked waffles in the oven set to 125°C (250°F).