RECIPE: Waffles

waffle copy

In a world filled with pointless debates after opinionated arguments, it is important to take sides on trivial social issues.That being said, which do you prefer; a spongy, syrup-soaked stack of fluffy pancakes or crispy pockets of sweet buttery waffles? Are you #TeamPancakes or #TeamWaffles?

I am on #TeamWaffles and it is no surprise why; they are great. Growing up, I would visit the neighbourhood bakeries for their waffles with a thick, rich layer of chocolate spread. Somewhere around my teenage years, my palate shifted to crave the creamy peanut butter waffles instead. Then, scoops of ice cream on warm waffles became a commodity. All my life I have quite adored waffles and eaten them on a regular basis.

After experimenting a couple of times, I’ve found my favourite recipe for these breakfast treats. Now, the key to a good waffle is to have it crispy outside, but fluffy and soft on the inside. One wrong step and you could have chewy, deformed waffles.

There are a few key steps to a good waffle. First, you have to sift the flour to aerate it. This step is really important. Having unsifted flour will make the better heavy and harder to achieve a good rise. In fact, if you feel like it, you can do an even more thorough job and sift it twice. I’ve heard that helps but really, once is enough.

Secondly, beat the egg whites. Many people don’t like this step or skip it because it is troublesome but it is so worth it; I have found it really helps to alleviate the texture of the waffle. Separate the egg whites from the wet ingredients and beat it to soft peaks before gently folding it into your batter at the end.

Next is the potato flour. Honestly, I have no idea what potato flour is used for but in this case, I have found that it makes the waffles extra crispy, so it’s key you don’t leave it out. If you can’t find potato flour, it can also be replaced with cornstarch/corn flour. I have realized that by increasing the proportion of potato flour, the batter becomes thicker.

I have found that the pouring of the batter is also a crucial step. You’ll need to try it out a few times before getting the hang of it. You need to fill it enough so that it has sufficient batter to rise in the waffle iron and form its shape, but not too much that it spills out of your waffle iron. (which will cause a sticky mess that’s hard to clean)

Follow this recipe and you’ll find yourself with a great waffle for breakfast! I love this recipe and make it all the time. I once had a friend eat 7 of my waffles in one sitting, though I have no idea if she was really hungry or my waffles were just that good, but I’ll choose to believe the latter.

I really like having my waffles with butter and golden syrup. Occasionally, I will eat it with spreads like Nutella or peanut butter as well. It’s great for when I’m hungry but in a hurry. Sometimes, I would store leftover batter in the fridge (for up to 3 days in a covered container) and cook it up as a snack when hungry.

So, are you #TeamPancakes or #TeamWaffles, and how do you like to have them?

1 ½ cup all-purpose flour
¼ cup potato flour
2 tbsp. granulated sugar
1 tbsp baking powder
¾ – 1 tsp cinnamon (or spice for a different flavour)
¼ tsp salt
2 eggs, seperated
1 ¾ cup whole milk
½ cup vegetable oil
1 ½ tsp vanilla

1. Sift all your dry ingredients (flours, sugar, baking powder, cinnamon, salt) together in a large mixing bowl.
2. In a separate mixing bowl, mix together your wet ingredients. (egg yolks, milk, oil, vanilla)
3. In another mixing bowl, beat your egg whites to soft peaks.
4. Using a whisk or hand mixer on low, mix the wet ingredients into the dry ingredients until just combined.
5. Gently fold your egg whites into the batter. It will be slightly lumpy and bubbly at the top.
6. Pour batter into your waffle iron and let cook for 5-6mins until golden brown. Do not open up your waffle iron to check in between.
7. Let cool for few seconds after removing cooked waffle from iron to crisp up.

Recipe adapted from Something Swanky.