Crispy waffle secrets: Mastering breakfast's versatile delight
Waffles for breakfast are always a delightful change. You can make them sweet or savoury — in that case, it's worth skipping the sugar in the ingredients. For creamy and moist waffles, adding butter is essential. They will rise nicely and be crispy on the outside when you use a trick with sponge cake batter.
Although you can make waffles in countless ways, my child always chooses the version with jam or powdered sugar. I, on the other hand, love waffles with savoury toppings — my favourite combination is a mix of salad greens, tuna, tomatoes, black olives, and sweet vinaigrette sauce.
The trick to crispy waffles
To make the batter rise nicely in the waffle iron, just use the classic sponge cake recipe. The base is beaten egg whites, to which you can add two drops of vinegar to make them stiffer.
Beforehand, bring the eggs to room temperature and ensure that the bowl and beaters you will use to whip the egg whites are perfectly clean and dry. Even a small amount of water can make it difficult to whip the whites.
Waffle recipe
With the proportions given below, you can make 6 waffles of the standard size for a home waffle iron.
Ingredients:
- 135 grams all-purpose flour,
- 1 gram sugar,
- 5 grams baking powder,
- 2 eggs,
- 50 grams melted and cooled butter,
- 300 millilitres milk,
- 2 grams salt.
Instructions:
- Sift the flour into a bowl. Mix it with the sugar and baking powder. Add the yolks, cooled liquid butter, and milk. Mix with a mixer and let stand for 10-15 minutes.
- In a separate bowl, beat the egg whites until stiff with a pinch of salt. Gently fold the whites into the waffle batter.
- Pour a portion of the batter into the heated waffle iron and bake for about 5 minutes.
