Now the fun part: the toppings! Melted butter or maple syrup are the classic waffle accoutrements. To reheat, place the waffle directly on an oven rack and bake at 250 ☏ for 10 minutes. Transfer to a freezer-safe bag and store for up to 3 months. Whenever I make Belgian waffles, I double (or triple!) the batch and fill the freezer for fast weekday breakfast.Ĭool each waffle on a wire rack, then freeze in a single layer on a cookie sheet until frozen. To keep the waffles warm while you make more, place this cooking rack in a 200 ☏ oven – this will help crisp the waffles even further! How to Freeze Belgian Waffles Instead, let each waffle sit in a single layer on a cooling rack, allowing for steam to escape from both the top and bottom. Stacking hot waffles on top traps steam and makes them soggy! How you store the hot waffles makes a huge difference. But wait 10 minutes, and they start to soften up again! If you whip the egg whites, your waffles will be nice and crispy as soon as they come out of the waffle iron. Be careful not to overwork it - overmixing will lead to too much gluten formation, forming a tough, chewy waffle. You’ll also want to mix this batter by hand. Sugar absorbs water from the eggs, which allows the whipped egg whites to better hold their shape, while also making the foam more elastic, allowing the protein structure to expand and absorb gasses from the leavening agent, providing even more lift. Sugar interacts with the proteins from the egg whites, which helps make a stable foam. Why does this make a difference? It’s time for my favorite subject… kitchen chemistry! Kitchen Chemistry If I’m making waffles to impress for weekend brunch or company, I always whip the egg whites.)įor the best texture, whip the egg whites with sugar - and add the sugar once the egg whites start to get a little foamy. If I’m just making weekday waffles for my kids, I don’t whip the egg whites. (In other words, they’re both good, but one has a better texture. Whipping the egg whites is the difference between a truly fluffy waffle with a crispy outside and a… slightly chewy waffle. Nowadays, we use chemical leaveners (i.e., baking powder and baking soda) to keep the waffles tall and fluffy.Īdditionally, we’re going to whip the egg whites separately. Traditionally, Belgian waffles were made with yeast, but proofing the batter can take extra time. It also has 7 different heat settings and a steam vent to allow excess steam to escape (which means a crispier outside).įor the fluffy inside, we need to get some height in our batter. It felt like a ridiculous amount to spend on a waffle iron, but it has been worth every penny. If you’re willing to splurge on a waffle iron, we recently upgraded to the All Clad waffle iron. I also like that you pour in the batter and then rotate the waffle iron upside-down, ensuring the top and bottom cook equally. So let’s talk about how we achieve those light and fluffy waffles with crisp pockets.įirst up, you need a Belgian waffle iron.įor a moderately priced option, I really like this Cuisinart Belgian waffle iron with multiple heat settings, allowing you to customize the crispiness of the waffle. Light and fluffy inside, with crispy little pockets just waiting for a pool of butter or maple syrup. Then there’s the one-at-a-time aspect, meaning someone (probably you, since you’re the one reading the waffle recipe) has to man the waffle iron and churn them out, while everyone else eats.Īnd then at the end, you have to figure out how to clean the waffle maker.Īnd yet in spite of, or perhaps because of, all this extra work, Belgian waffles are arguably the best of the breakfast food options. Pancakes and eggs are quick and easy, but waffles require you to drag out your giant waffle iron. As an Amazon Associate I earn a fee from qualifying purchases.īelgian waffles are the extra-special, fancy, high-maintenance member of the breakfast food family. The BEST Belgian waffle recipe – light and fluffy inside with a crispy outside! Made with buttermilk, these Belgian waffles are delicious plain or piled high with toppings.
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