Waffles, the best ever!

Name: Waffles, the best ever!
Prep time: 25 min
Total time: 10 min
Yield: 6
Ingredients: 3/4 cup (100 grams) all-purpose Flour; 1/4 cup (30 grams) Potato Flour; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1 Tbsp Icing Sugar; 1/4 tsp Salt; 1 cup (235 ml) Milk (2% reduced); 1/3 cup (80 ml) Rice Oil (or lightly flavoured oil); 1 large Egg (yolk and white seperated); 1 tsp vanilla extract; Bacon/ maple syrup/ berries (or whatever you fancy); for serving

Published on 8 March 2020 | In Belgian | By Gilbert Ferreira |

- Prep Time
- 25 Minutes
- Cook Time
- 10 Minutes
- Yield
- 6
- Difficulty Level

Sunday is waffle day in the Ferreira household. It’s become a sort-of-tradition. We sleep in a bit and then I get up and make waffles. With bacon. And maple syrup. And home-made jam. And blueberries and strawberries (in season). Yum!

But it has taken us quite a while to get the right results. Some recipes I tried were either too sweet, or too salty or too doughy. What I was looking for was a neutral flavoured waffle (so that you could have it with either sweet or savoury fillings) – AND – they obviously have to be light and crispy!

In the end this is the recipe I have come up with. It really is a bit of a hybrid of many recipes that I have tried.

TIP – if you are not serving the waffles immediately after making them then they will lose their crispy-ness after a while. Turn your oven to 100° C (bake function) and place the waffles in the oven when the light goes off. Leave it in the oven to crisp up again.

TIP 2 – I sometimes make a bigger batch and then just freeze the left over waffles. Then in the week I can give the kids a quick and easy breakfast by just popping them into the toaster!

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Ingredients

3/4 cup (100 grams) all-purpose Flour
1/4 cup (30 grams) Potato Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Tbsp Icing Sugar
1/4 tsp Salt
1 cup (235 ml) Milk (2% reduced)
1/3 cup (80 ml) Rice Oil (or lightly flavoured oil)
1 large Egg (yolk and white seperated)
1 tsp vanilla extract
Bacon/ maple syrup/ berries (or whatever you fancy), for serving

Instructions

Heat your waffle iron. I have one of those home-style waffles with the heart shapes - see picture in "HOW TO" section. You can also heat the over to 100° C if you are not going to serve the waffles immediately.
Whisk the flour, potato flour, sugar, baking powder, baking soda and salt in a medium bowl.
In a separate bowl, whisk the egg-whites until they have stiff peaks (do not over whisk).
In a third bowl whisk the milk, vegetable oil, egg yolk and vanilla together until blended.
Pour the milk mixture into the flour mixture and whisk until just mixed.
Now fold the egg-whites into the batter. Be careful to fold it carefully so as to keep as much air in the egg-whites as possible. This will ensure that your waffles are really light (do this with a plastic or silicon spatula by lifting from the bottom of the bowl - gently).
Set batter aside for 10 to 15 minutes so the baking powder has time to activate.
Pour the batter onto the heated waffle iron (I use a soup ladle - see picture in "HOW TO" section - you will need to find out what works besst for your waffle iron) and cook until the waffle is crisp and golden brown. Serve immediately or set the cooked waffle directly on the oven rack to keep it warm and crisp (do not stack them as they will not remain crispy).
Serve with your favourite toppings.