Category: Batter
Status: Tested
Prep Time: 10min
Temperature: Medium
Cook Time: 3-4min per
Servings: 10x 3" Waffles
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Stir together Flour, Baking Powder, Salt. |
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Beat Egg Yolk.
Add Milk and Oil to Egg Yolk, whisk together until foamy. |
| Add Egg mix to Flour mix and stir until combined and homogeneous. | |
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Beat Egg White in a large bowl until white and forms hard peaks. |
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Heat Waffle Irons to medium, brush with oil, and ladle in batter.
Cook 3-5min depending on size of waffle and desired crispness. |
| Cook 3-4min if consuming immediately.
Cooked waffles should be golden-brown, crisp, and barely firm. |
Freeze your waffles: Cook each waffle a little less, nearer 3-min rather than 4min. The waffles should be straw-yellow to pale-gold.
A fully-cooked waffle, fresh out of the irons should be about the same tenderness as the pad of your index finger.
If left, they will firm-up over the next couple of minutes as they cool and dry.
Use a fork to gently encourage the sides of the waffle to release from the irons, then transfer to a cloth or cooling rack while working on the next batch.
Try substituting neutral oil for melted, salted butter. Yum!
If using butter or butter + oil to grease irons, the waffles will colour sooner than with just oil, but will still need the full time to cook through.