American Waffles

Effort: Medium
Kit: Electric Whisk
Lifespan: 5+ days
Temp: Fridge

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:

  1. Preheat waffle iron.
  2. In large mixing bowl; Mix flours, salt and baking powder.
  3. In jug; Lightly beat yolks, milk, oil and vanilla.
  4. In large Pyrex bowl; Whisk egg whites to medium peaks (elf hats), add sugar, whisk until dissolved.
  5. Lightly mix wet into dry ingredients.
  6. Fold egg whites gently into batter. Don’t overdo it. Marshmallowy lumps are OK.
  7. Pour full ¼ cup batter onto each waffle plate.
  8. Cook for 2:30-3 mins each side in manual waffle iron. Or 4 mins in waffle maker.
  9. 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.


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