Light and Crispy Belgian Waffles

Name: Light and Crispy Belgian Waffles
Yield: Makes 8 waffles (Each 7-inches round)
Ingredients: 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, table salt; 2 , large eggs, separated; 1 1/2 cups, milk; 1 teaspoon, vanilla extract; 1/2 cup, vegetable oil

13 comments

Appears in Cook's Country August/September 2006

Main Courses

Breakfast & Brunch

Quick Breads

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.

SERVESMakes 8 waffles (Each 7-inches round)

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 ...

This is a members' feature.