Thursday, May 7, 2015

Egg-Leavened Waffles

The first rule of waffles: Do not talk about waffles as if they are pancakes cooked in an iron. They are not. Waffles and pancakes have different culinary origins, even if Bisquick or Krusteaz would have you think they both just sprang ex nihilo from a corporate research kitchen. Think of the words you use to describe good waffles: crispy, puffy, tender, chewy; it's not the same as how you describe a good pancake. Waffles are special. They take more preparation, but they are worth it.
Ingredients (Makes 8-9 Belgian-style waffles, cut it in half for smaller groups)
2 cups flour
2 tablespoons baking powder
1/2 teaspoon salt (I used fine sea salt)
2 tablespoons sugar
2 cups unsweetened vanilla almond milk
3 fluid ounces oil (that's 6 tablespoons OR 1/4 cup plus 2 tablespoons)
6 eggs, separated
In a large mixing bowl, whisk together the flour, salt, and baking powder. Set aside. In another bowl, whisk together the sugar, egg yolks, oil, and almond milk. Set aside. Using a standing mixer (or a hand mixer in another bowl) beat the egg whites until firm peaks form. Set aside.
Mix and Cook:
Turn on the waffle iron to preheat. Pour the milk mixture into the flour mixture, whisk together for 20-30 seconds, then let it sit for another 30 seconds. Slowly stir through the mixture to ensure there are no dry spots, but small lumps are OK. Now fold the whipped egg whites into the batter in two or thee batches. Spray the waffle iron with cooking spray and scoop some batter on; I use two scoops from a #12 disher. Try not to overload the iron, or the batter will ooze out the sides as it expands. Cook until the steam stops coming out the sides of the iron and the waffle is golden brown. Serve immediately while still hot. You could try to keep them warm in a low oven, but I typically just start serving my family one or two people at a time as they come out of the iron.