Thursday, February 12, 2009

Extra Light, Extra Crispy Waffles

I have to admit this recipe has been the best tasting of all waffles recipes I've tried. It did have the crispness that my oldest loves about frozen waffles. The best part was they were no harder to make than regular waffles. I did have concerns that you'd be able to taste the rice krispie's in the waffles but you can not. This was a winner in our house and one we will make again and again. I found the recipe in the August/September 2006 issue of Cook's Country.

1 1/4 cups all purpose flour
1 cup rice krispies
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, separated
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup vegetable oil

Preheat traditional waffle iron to medium. Meanwhile, stir flour, rice krispies, cornstarch, sugar, baking soda, baking powder, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer of 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 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.

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  1. What a unique idea to have rice krispies in a waffle. I love it! Anything from Cook's Country is usually a winner so no surprise this waffle recipe didn't disappoint.

  2. I agree. Anything from Cook's Country is usually great.


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