Waffles are not pancakes. It seems obvious, but ask yourself: have you ever used pancake batter? If the answer is yes, then you need to read this. If the answer is no, you should still read this. After all, who doesn’t love a perfect waffle? Light, crisp and creamy, welcome to the best waffles.
But wait! Before you do anything, open the eggs or pour the flour into the bowl. The key to big muffins is hot iron. You want the waffles to be crispy on the surface, not enough hot waffles. What you end up with is like an Eggo thawing in the sink. You don’t want that. You want this:
1 3/4 c. Unbleached all-purpose flour
A quarter of c. Pink sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
Two big eggs
1 1/2 c. Milk, almond milk, cashews or coconut milk
2 teaspoons apple cider vinegar or regular vinegar
A quarter of c. Unsalted butter melts at room temperature
1 teaspoon vanilla extract (optional)
Casting head (optional)
Heat waffles until they are warm and ready to use.
Mix all the dry ingredients in a large mixing bowl. We recommend putting flour, sugar, baking powder and salt into the bowl.
Separate the yolks into a medium bowl of melted butter, milk, vinegar, and vanilla. Stir well. Add the mixture to the flour mixture and stir until combined. Be careful not to overdo it; The batsman left some small pieces behind.
Beat egg whites in stainless steel bowls until they bubble. Scoop the egg whites into the batter with a spatula and stir gently until combined. Again, you don’t want to be confused.
Pour the spoon over the waffle and follow the manufacturer’s instructions, usually about 2 to 3 minutes. To make a waffle, simply put a few ingredients (such as banana slices, chocolate chips or nuts) into the batter and turn off the waffles. If you are making a pile of waffles, place the boiled waffles on a baking tray in the oven and keep the temperature at 200 degrees.
Add toppings and mining.