Light, Crisp Waffles
I've already posted one version of waffles - this is a new, improved version that is lighter and crisper. This recipe replaces the butter with oil, which has no additional water. This also makes it a healthier choice. The rice cereal is a trick from Cook's Country that I really like.
Makes 5 waffles
2 eggs, separated
1 tsp. vanilla
1/4 c. sugar
1-1/2 c. milk
1/2 c. oil
1-1/2 c. flour, all purpose unbleached
1/2 c. cornstarch
1 c. Koala Crispies or other rice cereal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat waffle iron to 400F. Spray with cooking spray.
Beat egg whites until light and foamy. With mixer running, slowly add sugar and beat until soft, glossy peaks form.
Combine egg yolks and remaining wet ingredients in a bowl. Combine all dry ingredients in another bowl. Add wet ingredients to dry ingredients and gently stir to combine. Do NOT overmix. Fold in the eggs whites, do not overmix. Some streaks of whites are OK.
Add 2/3c to 1 c. of batter (depends on your iron) to the heated waffle iron. Cook for approximately 5 minutes, or until deep golden brown and crisp. Keep warm in a 200F oven set directly on the oven rack. Repeat. Waffles may be frozen after they cool.