My four (and only) goals lately:
- Keep my lovely children alive (Anyone else create reckless climbers?)
- Find my way through the rabbit hole of Search Engine Optimization and create some killer recipes.
- Prevent house from looking like someone ransacked it then vomited goldfish, Legos and kidney beans everywhere (which by the way, it does).
- Eat these light and crispy waffles like my life depends on it.
I’ve always been a coffee person, but lately my love for coffee runs deep (said parents everywhere). In my opinion there’s not much that pairs better with coffee than breakfast food. Enter – waffles.
Everyone needs a stand out waffle recipe in their pocket. Trust me when I say look no further. The cornstarch gives it a crispy, golden exterior while the whipped egg white lightens it up, and gives it height. Saggy is not what you want when describing a waffle (or anything).
And for a nice added bonus …
This recipe tastes great gluten free! Just use Bob’s Red Mill 1:1 Gluten Free All Purpose Flour in place of regular flour. I’ve done it and it works great!
It took me a good two years to realize whipping egg whites by hand is a major buzzkill in the kitchen. And since we only want good waffle making vibes I recommend a hand mixer (and some Amos Lee playing in the background).
This recipe instructs you to keep the waffles in the oven at 200 degrees while you make them. Don’t skip this step. It helps the exterior stay crispy and cooks the interior a bit.
Also, I whip two egg whites instead of one. The end result is a lighter waffle with a perfectly cooked interior.
If you are a pancake person then check out this amazing buttermilk pancake recipe.