No doubt, waffles are delicious, but sometimes when you make them yourself, they can turn out to be a little on the soggy side. Let's fix that! Yankee Magazine Senior Food Editor Amy Traverso stopped by Tonia's Kitchen to talk about her recipe for Maple Waffles. She told Tonia there's two tricks to really making the waffles light and fluffy. The first, use cornstarch in the waffle batter, which Amy says will give you a crispy waffle. The second, instead of butter, try olive oil. She says that enhances the flavor.
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 2 tablespoons granulated sugar, divided
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 large eggs, at room temperature, separated
- 1 1/2 cups milk, at room temperature
- 5 tablespoons mild olive oil
- Cooking spray (preferably coconut oil spray)
- Maple syrup and salted butter
Instructions
Preheat a waffle iron according to the manufacturer’s instructions. Preheat the oven to 180° and have a large sheet pan at the ready.In a medium bowl, whisk together the flour, cornstarch, 1 tablespoon sugar, baking powder, and salt. In another bowl, whisk the egg yolks with the milk and olive oil. Add to the dry mixture and use a spatula to just combine. The mixture should be mostly smooth, but a few lumps are fine.
In a large bowl, using a handheld or standing mixer, whisk the egg whites with the remaining 1 tablespoon sugar to form soft peaks. Working in two batches, gently fold the whites into the batter with a spatula.
Spray your heated waffle iron with cooking spray and cook the waffles in batches according to the manufacturer’s instructions. At a setting of 375°, the waffles take about 5 minutes to cook. As the waffles are done, lay them on the sheet pan and keep warm in the oven. Serve with maple syrup and salted butter.
