Mastering crispy waffles: Secrets to a perfect breakfast treat
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. To ensure the waffles are creamy and moist, adding butter is essential. They will rise nicely and be crispy on the outside when you use a technique with sponge cake batter.
Although you can make waffles in countless ways, my child always favours the version with jam or icing sugar. I, however, love waffles with savoury toppings – my favourite combination is a mix of salad greens, tuna, tomatoes, black olives, and a sweet vinaigrette sauce.
The trick to crispy waffles
To make the batter rise nicely in the waffle iron, simply 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, allow the eggs to reach 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 regular waffles for a standard home waffle iron.
Ingredients:
- 15 grammes plain flour,
- 1 gramme sugar,
- 5 grammes baking powder,
- 2 eggs,
- 50 grammes melted and cooled butter,
- 285 millilitres milk,
- 2 grammes 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 with a pinch of salt until stiff. 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.
