Waffles are not pancakes. It might seem obvious, but ask yourself: have you ever used a pancake batter? If the answer is yes, then you need to read this. If the answer is no, then you should still read this. After all, who doesn’t love a perfect waffle? Light, crispy, butter, welcome to your best waffles.
But wait! Before you do anything, open the egg or pour the flour into the bowl, please open your waffles. The key to great muffins is hot iron. You want waffles to be crispy on the surface, not enough hot waffles. What you end up with is like an Eggo left in the sink to thaw. You don’t want that. You want this:
1 3/4 c. Unbleached, all-purpose flour
A quarter of the c. Pink sugar
2 teaspoons baking powder
1/4 teaspoon of jewish salt
2 big eggs
1 1/2 c. Milk, almond milk, cashews or coconut milk
2 teaspoons apple cider vinegar or plain vinegar
A quarter of the c. Unsalted butter melts and is at room temperature
1 teaspoon vanilla extract (optional)
Heat the waffle iron until it is warm and ready to use.
Mix all the dry ingredients into a large mixing bowl. We recommend sifting the flour, sugar, baking powder and salt into the bowl.
Separate the yolks and put in a medium bowl with melted butter, milk, vinegar and vanilla, then stir. Add the mixture to the flour mixture and whisk until combined. Be careful not to overdo it; There are some small pieces left on the batter.
Beat egg whites in a stainless steel bowl until they are foamed. Use a spatula to scoop the egg whites into the batter and gently mix until they merge. Again, you don’t want to overmix.
Pour the spoon onto the waffles and cook them according to the manufacturer’s instructions, usually about two to three minutes. To customize the waffles, just put a few ingredients (such as banana slices, chocolate chips or nuts) into the batter before closing the waffle. If you’re making a bunch of waffles, place the cooked waffles on a baking sheet in the oven and keep the temperature at 200 degrees.
Add toppings and mining.