Crispy summer delight: Mastering waffles with melted butter
In winter, it's nice to reminisce about summer. It always lifts the spirits and helps endure the grey, gloomy days with a depressing lack of sunshine. Starting the day with crispy waffles full of colourful toppings is a great idea. You can add anything you like—chocolate cream, fruit preserves, fresh fruits, and whipped cream. After all, nothing brings back memories like the dishes enjoyed in the summer.
Often, in theory, everything looks beautiful and colourful. The imagined waffles are soft inside, and golden and crispy on the outside. However, in reality, they often turn out pale and rubbery. Why does this happen? The most common cause is haste and the mistaken belief that waffles can be made with pancake batter. Just making a thick batter and baking it in a waffle iron is no recipe for success.
Waffles won't turn out crispy without this addition
The key ingredient for waffle batter, without which they won't be golden and crispy, is real, melted butter. In many recipes, butter is replaced with vegetable oil, which can achieve a similar effect. However, waffles made with butter taste much better. They are delicately naturally sweet and have an excellent creamy texture.
Adding butter to the waffle batter also contributes to the flexibility and fluffiness of the batter. It makes the batter stickier and traps air bubbles inside, which you’ll notice in baked waffles as characteristic holes. Moreover, butter caramelizes during baking, resulting in a golden, crispy surface on the waffles.
Waffles not only sweet
Even slightly sweet waffles pair excellently with savoury toppings. My favourite combination is fresh lettuce mixed with cucumber and tomato, topped with drained canned tuna. I add a few black olives and drizzle the whole thing with a classic vinaigrette.
Leszek Klimasz, who creates diets for children with obesity, suggests waffles with chicken, which are perfect as a snack for a second breakfast.
Recipe for crispy waffles with butter
Waffles should be baked in a waffle iron with a minimum power of 1200 watts.
Ingredients:
- 2 eggs
- 125 mL (½ cup) of sugar
- 500 mL (2 cups) of milk
- 500 mL (2 cups) of flour
- 100 g (7 tablespoons) of melted butter
- 3 teaspoons of baking powder
- a pinch of sea salt
Preparation:
- Take the eggs out of the fridge to warm to room temperature.
- Heat the milk with butter, but do not bring it to a boil. Set aside to cool.
- Separate the egg whites from the yolks.
- Mix the yolks with sugar until creamy. Add milk with butter, then sifted flour mixed with baking powder. Mix in a pinch of salt.
- In a separate bowl, beat the egg whites into a foam. Carefully fold it into the waffle batter.
- Pour the batter onto a heated waffle iron using a scoop. Do not open during baking.
- Remove the ready waffles to a rack to prevent them from becoming rubbery as they cool.
