Light and Crispy Belgian Waffles
Appears in Cook's Country August/September 2006
Waffle irons trap steam from the batter and increase the likelihood of sogginess. Can homemade waffles ever be as light and crispy? Here's how we solved the problem.
WHY THIS RECIPE WORKS
Waffles should be crisp on the outside and light on the inside, but too many recipes produce soggy versions. In our Light and Crispy Belgian Waffles recipe, we replaced flour with cornstarch and the butter with vegetable oil, which reduced ...