Vanilla Crispy Waffles
We couldn’t possibly count how many times we have heard not to judge a book by its cover or not to jump into conclusions based solely on the first time experience with something or someone. You have seen it in Facebook collages, cat posters, and heard from your mother…you name it. We have a reminder anywhere we look.
The reality is though that sometimes we do have the tendency to jump into conclusions too fast. Our keen instinct has the responsibility to protect us and will diligently take over when not enough data is available to our common sense. We forget about how nothing is absolute in this world and how things could be different if we give them a real chance. And yes, I can give a good preach on this because of my personal experience with no other thing that waffles. That’s how important breakfast foods are to me.
Being a breakfast person, I never got the hype from them. I have always been a pancakes person (if you follow me on Instagram that’s not new information to you). Why should I eat a soggy, thin and unflavored bad shaped cake? This was my first impression doing the deep analysis. I never got them right, at least to my taste, so I shut them down. It took a cooking gadget, of course, to be inspired in taking things in my own hands and develop a recipe that addresses all the issues I used to have with waffles; crispiness, fluffiness and flavor. Whatever it takes to use my new Belgian waffle maker, which I have to tell you, I'm loving so much! I started my waffle journey with a rounded waffle maker and I was kind of underwhelmed with the results. The waffles were so thin that they got soggy very quickly, besides the holes weren't deep enough to hold little pools of maple syrup. So I got this square Belgian waffle maker and the difference is incredible. Crispy and deep waffles all the time!
To keep them crispy even after cooked I used a mix of unbleached flour and cornstarch and let them cool down a bit over a rack before serving. For fluffiness I made two things: used a lot of liquid and whipped the egg whites to fold them in the batter. Finally, in search for that kick of flavor I used salted butter and added a whole tablespoon of vanilla paste. Now we are talking waffles.
I really love how easy it’s to assemble this recipe. The best part of it is that I can freeze the leftover waffles so we can have them as a grab and go breakfast during weekday mornings, when I treat them more like a toast. I pop one or two in the microwave, 10 seconds per side, then place them in a griddle while it heats up and warm them less than a minute per side so they become crispy again. Now waffles are having a moment in my kitchen. I’m glad I gave them a second chance!
1. I used coconut milk but you may use any milk you have in hand as long as is unsweetened.
2. Go ahead and double the batch so you can have extra waffles to freeze and enjoy during the week.
3. Let them cool down a bit over a baking rack before serving to prevent them becoming soggy with their own steam.
4. I prefer to use vanilla paste every time because it doesn't evaporate as quickly as vanilla extract when heated. I you dont't have vanilla paste just use extract instead.
Vanilla Crispy Waffles
Total time - 25 minutes
Equipment – electric handheld whisk, waffle maker
Regular butter - 6 TBSP
Raw sugar - 4 TBSP
Unbleached all purpose flour - 1 ½ cup
Cornstarch - ½ cup
Baking powder - ½ Tsp
Baking soda - ½ Tsp
Eggs – 2, separated
Cream of tartar (optional) - ⅛ Tsp
Vanilla paste (preferably) or extract - 1 TBSP
Fine sea salt - ½ teaspoon
Unsweetened coconut milk (or any other milk) - 1 cup
Water - 1 cup
In a microwave medium bowl melt the butter. Immediately add the sugar and mix with a hand whisk to dissolve the sugar almost completely. Let it rest a few minutes until most of the sugar dissolves with the heat of the butter.
In the meantime mix in another bowl the flour, cornstarch, baking powder and baking soda and with a dry hand whisk mix well to incorporate everything and break any big flour lumps. With an electric handheld whisk fluff the egg whites with the cream of tartar until frothy and soft peaks form. Start in low speed so the whites don’t splash around, then when they are bubbly and foamy you may increase the speed to medium to speed up the process, 3 to 4 minutes total.
Add to the butter the vanilla, salt and egg yolks and mix well. Pour the milk and water and mix again. Make a well in the flour bowl and slowly start pouring some of the liquid ingredients, incorporating with a wooden spoon the flour to the liquid. Repeat again, adding the liquid in three additions and breaking any lumps while mixing gently. Add ⅓ of the egg whites and with a spatula fold it gently into the batter. Repeat this two more times to fold all of the egg whites.
Prepare your waffle maker and follow its instructions to make the waffles (I cooked mine in setting #2). Serve with dusted sugar, ground cinnamon and fresh fruits.