Makes: 16, Calories: 111
Ingredients:
- 2 tsp baking powder
- 200g plain flour, sifted. 684
- 50g corn flour, sifted. 180
- 50g caster sugar. 200
- ⅛ tsp salt
- 475ml gold top milk. 304.
- 2 large eggs, separated. 150
- 30ml veg oil (or 40g melted butter). 248
- 1.½ tsp vanilla essence (or ¾ tsp extract) 12
Method:
- Preheat waffle iron.
- In large mixing bowl; Mix flours, salt and baking powder.
- In jug; Lightly beat yolks, milk, oil and vanilla.
- In large Pyrex bowl; Whisk egg whites to medium peaks (elf hats), add sugar, whisk until dissolved.
- Lightly mix wet into dry ingredients.
- Fold egg whites gently into batter. Don’t overdo it. Marshmallowy lumps are OK.
- Pour full ¼ cup batter onto each waffle plate.
- Cook for 2:30-3 mins each side in manual waffle iron. Or 4 mins in waffle maker.
- Serve with syrup of choice and/or cream or ice cream. Try maple syrup and bacon!
Calories = 1778
- 1778 / 16 = 111
*Uses American Style waffle iron (6x5 grid, 11cm x 13cm or 4.⅓" x 5.⅛")
Description: A light density, airy waffle. Crisp outer and fluffy inner.
Note: You can swap the corn flour for more plain flour. The only difference will be that the waffles are less crispy. Corn flour dries them out more.
Extras:
- Silicone pastry brush
- Oil in saucer
- Wooden cocktail sticks
- ¼ cup measure
Tips:
- Brush oil over plates every pair of waffles.
- Fill ladle 1cm from top - does 2 waffles. Or ¼ cup per waffle plate.
- Fill plates in middle, leave corners.
- Lift out cooked waffles with cocktail stick.
- Clean up wet batter dribbles as you go.
- Whistling = overfilled waffle maker.
- Refrigerate uncooked batter for 3-4 days.
- Freeze cooked waffles in plastic bags for another day. Defrost for 2 hrs and toast/grill on medium to desired crispness.
- Crisp at 100°C Fan for 5 mins.
- Reheat from frozen 120°C Fan for 5 mins.
