Waffles are a classic breakfast and brunch staple that have become so popular because of their amazing crispy golden exterior with deep pockets for holding syrup and butter. In order to keep the waffles light, we beat the egg whites separately from the yolks, then, fold them into the batter at the end. separate your egg whites from the yolks.
Mix all of your wet ingredients except for the egg whites together and then combine them with the dry ingredients. Beat your egg whites in their bowl until stiff peaks form. Then, use a spatula to fold the egg whites into the batter. It’s ok if the batter is a bit lumpy, don’t over stir.
First, if you want to save some of these waffles for later I recommend only refrigerating them for a couple of days. Otherwise, you can freeze them in freezer safe bags for a few weeks. Always grease your waffle iron. You do not want your waffles to stick to the iron. You will need to re-spray the waffle iron with the cooking spray for each waffle. For uniformed waffles, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the waffle iron.
- 3/4 cup (100 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cup (235 ml) milk, whole or 2% reduced-fat milk is best
- 1/3 cup (80 ml) vegetable or lightly flavored oil’
- 1 large egg
- 1 teaspoon vanilla extract
- Butter, syrup and/or berries, for serving
- Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl. In another bowl or large measuring jug, whisk the milk, vegetable oil, egg, and vanilla together until blended.
- Pour the milk mixture into the flour mixture and whisk until just mixed. Set batter aside for 10 to 15 minutes so the baking powder has time to activate
- Heat the oven to 200° F and heat the waffle iron. Pour the batter onto the heated waffle iron (ours takes about 1/2 cup) and cook until the waffle is crisp and golden brown.
- Immediately set the cooked waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven.
- Serve with butter, syrup, and berries.