Super Crispy and Light Waffles with Spicy Cherry Syrup

Extra Crispy Waffles

When Third Time It’s a Charm

Nothing screams happy weekend brunch like hot extra crispy waffles, amirite?? Well, there was a time when I wasn’t screaming exactly that. What I used to scream was why on earth I spend all this time and ingredients to end up with soggy, soft and kind of mushy waffles. WHYYYY??? Trust me, different from other breakfast treats where you can find lots of good recipes with good variations, there are not so many good waffles recipes out. At least they not yield the results I’m always aiming for; a sturdy waffle with a crispy out shell but with a creamy soft interior.

Even though I’ve made some good waffles recipes, there was always something missing at the end for me. Again, that crispy skin that stays even after a while of being cooked has always been for me a must. That’s until I found this recipe from Food & Wine, on which my recipe is based on. The first time I made it I was super happy with the results. But then, during the third time testing, I made something different based on my recipe of graham cracker crust. I added sugar at the very end of the mixing process and just folded into the batter.

The main reason to add sugar to a graham cracker crust, even if the crackers are sweet, is because the sugar melts when is heated but then hardens as soon as you take it out the from the source of heat. That reaction helps giving the crust structure and making it hard. I figured if I fold the sugar at the very end it will coat the batter so sugar crystals will form on the waffle skin, creating that crispy texture so delicious in waffles.

Besides, beating the egg whites with sugar to make them stable also helps a lot in making a lighter batter. But I didn’t beat them just until they are frothy or soft peaks form, I beat them until they were as big as a cloud in the meringue stage, creating a marshmallowy chewy crumb inside the waffles.

Another important step, which I usually skipped because I thought it was just to keep the waffles warm if you were not to eat them right out the waffle iron, is to let them rest on a rack in a 200° oven a few minutes. This will keep them warm of course, but also will dry them out a bit, again helping to create that crispy outside while keeping a soft crumbly inside.

To celebrate my new love for waffles, I served them with this hot cherry syrup to spice things up. It’s just a bit of heat that will warm every bite you take of these incredibly crispy and light waffles.

Now, instead of screaming WHY I scream WAFLLES!!! If you have been struggling with your waffles too follow this recipe and these tips. I know you’ll be screaming waffles too every morning!!

Recipe notes:

1.     I used coconut milk but you can use regular whole milk if you prefer. Almond milk with alter the texture but if you are use to incorporate in your recipes you can use it.

2.     If you don't have a large sieve just mix the dry ingredients with a hand whisk for 2 minute to make sure there are no lumps

3.     The chili flakes are completely optional on the syrup. And you can use you favorite marmalade as well, spicy orange or fig have to be amazing.

Extra Crispy Waffles

Super Crispy and Light Waffles with Spicy Cherry Syrup

Spicy cherry syrup

Cherry marmalade – ½ cup
Maple syrup – ½ cup
Chili flakes – ¼ Tsp or a pinch for less heat

Crispy Waffles

Unbleached all purpose flour – 1 ½ cup
Cornstarch – ½ cup
Fine sea salt – 1 Tsp
Baking powder – 1 Tsp
Baking soda – ½ Tsp
Buttermilk – 1 ½ cup
Vegetable oil – 6 TBSP plus a bit more to oil the waffle iron
Pure vanilla extract – 1 Tsp
Coconut milk (or whole milk if you prefer) – ¼ cup
Large egg, separated and at room temperature – 1
Raw sugar – 2 TBSP

Makes 8 to 10 3 x 3 waffles
Total and active time - 35 minutes
Equipment - Waffle iron machine, stand mixer or handheld mixer, large bowls and large sieve, baking rack

To make the spicy cherry syrup: Combine all ingredients in a small casserole. Bring to simmer just for 1 to 2 minutes. Retire from heat and let it cool down. If the syrup ends up to runny place it in the fridge for a five to 10 minutes.

To make the waffles: Preheat oven to 200°.

In a large bowl sift all the flour, cornstarch, salt, baking powder and baking soda through a large sieve (see notes).

In a large glass measuring cup or medium bowl combine buttermilk, oil, vanilla and coconut milk. Whisk in the egg yolk.

Place the egg whites in the bowl of a stand mixer or in a medium bowl. Beat them with the whisk attachment or with a handheld electric mixer with the whisk attachment in medium high speed for about 4 to 5 minutes, until they achieve high peaks and are glossy. Slowly stir in 1 tablespoon of the sugar while the mixer is running and beat for an extra 30 seconds.

Make a well in the center of the dry ingredients and pour the liquid ingredients. Gently mix until no traces of dry flour are visible. Gently fold in the egg whites just until small lumps of it are still visible. Sprinkle the remaining sugar over the batter and fold in again a few times more, until it seems well distributed.

Heat your waffle iron between level 3 or 4. Using a pastry brush oil the iron lightly. Spread about ½ cup of the batter in each square and spread it with a spatula to make sure it’s covering every corner. Close the lid and cook until ready. Transfer waffles to a rack and let them rest in the oven for 3 to 4 minutes before serving. Serve with fresh fruits and the spicy cherry syrup.