Friday, June 13, 2008

Light and Crispy Belgian Waffles

Surprise Dad with waffles on Father's Day this Sunday and enjoy them yourself, too!

This recipe comes from America's Test Kitchen. It has a surprising ingredient: Rice Krispies. The original recipe calls for milk, but I've substituted rice milk. Don't forget to warm your maple syrup. Yum!

Light and Crispy Belgian Waffles

Makes 8 (7-inch) round waffles

Replacing the butter with vegetable oil reduced the moisture in the batter and swapping some of the flour for cornstarch made for crisper waffles, but it was the surprising addition of Rice Krispies to the batter that delivered an extra-crisp and light texture. The cereal imparted a malty, slightly sweeter flavor, and each puffed grain of rice produced a tiny pocket of air in the waffles. For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total. If you don't use enough batter, the Rice Krispies can scorch. Serve with syrup.

1 1/4 cups all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. table salt
2 large eggs, separated
1 1/2 cups rice milk
1 tsp. vanilla extract
1/2 cup vegetable oil

Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.

With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not over mix; a few streaks of whites should be visible.

Pour 2/3 cup batter (see note above) into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.


Anonymous said...

I was wondering about the veg oil in this recipe. Isn't veg oil made from soy beans?

Andrea said...

The majority of MSPI kiddos can tolerate soy oil and lecithin, because it doesn't contain soy protein. If you're one of the unlucky people who can't have soy oil, then use a different oil that isn't soy-based, such as canola or grapeseed.

Shanna said...

Made these for breakfast this morning! Family loved them and so did I! Your website/blog is still SO beneficial and helpful years later! Thank you for walking us mamas through this