The Best Waffles Ever
fromkingarthurbaking.comwww.kingarthurbaking.com/recipes/the-best-waffles-ever-recipe
First served at one of Washington, D.C.’s famed hotels, this waffle recipe earns its name: They’re crisp and golden on the outside with a soft, light, airy interior — perfect for soaking up maple syrup. A touch of vegetable oil helps them stay crisp even as they cool. Buttermilk adds a slight tang to balance the sweetness of the syrup we inevitably pour over the hot stack, while yellow cornmeal lends a subtle golden hue and a delicate, pleasantly unexpected crunch in the waffles. (In a pinch, you can substitute cornstarch; the waffles will still be tender.)
Ingredients
Instructions
Grease and preheat your waffle iron according to the manufacturer's instructions.
In a large bowl, beat together the egg yolks, buttermilk, butter and oil until well combined.
In a separate bowl, sift or whisk together the dry ingredients.
Gently stir the dry ingredients into the wet ingredients. (A dough whisk is a helpful tool here.) Don't beat the batter; it's unnecessary and will make for tougher waffles.
Beat the egg whites until stiff and then gently fold them into the batter.
Bake the waffles according to your waffle iron's instructions. To keep finished waffles crisp as you continue baking, place them in a preheated 200°F oven, directly on the rack.
Serve the waffles while they're still warm, with butter, maple syrup, and your favorite waffle toppings, as desired. Freeze leftover waffles for longer storage.
Nutrition
- Serving Size
- 1 waffle (95g)
- Calories
- 180 calories
- Carbohydrate Content
- 18g
- Cholesterol Content
- 65mg
- Fiber Content
- 1g
- Protein Content
- 6g
- Sodium Content
- 310mg
- Sugar Content
- 3g
- Fat Content
- 10g
- Saturated Fat Content
- 3.5g
- Trans Fat Content
- 0g
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