This is a favorite homemade Waffle recipe with pantry ingredients. The secret to making them light and soft is separating the eggs in the method below. Perfection.
- Ago Soft and golden waffle Without the house of Waffle, wait!
- They are delicious, easyAND budget-friendly!
- The batter is made with Basic ingredients For the magic of the last minute waffle!
- You can double this Waffle recipe e Do it in advance To heat or freeze for fast and easy breakfasts for the whole week.
Tips for Waffle ingredients
This Waffle recipe uses basic kitchen ingredients. Here’s what you need to know:
- Flour: The base is flour for all uses. You can replace half with full flour.
- Baking powder: Baked powder helps the waffles to rise so that they have a soft consistency.
- Egg: Make sure the eggs are at room temperature; They can be put in a bowl of hot water to bring to room temperature while collecting the other ingredients.
- Milk: I use whole milk, but any type can be used (including non -dairy).
- Butter: Use non -salted butter. If you use salty butter, sauté the salt in the recipe.
Store and preparation in advance
Keep the remaining homemade waffles in a covered container or a hinge bag in the refrigerator for a maximum of a week and warm up in the toaster or in the fryer.
Fiodder the cooled waffles between parchment paper sheets in bags with hinge for a maximum of 6 months.
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Homemade waffle recipe
These light and crunchy waffles are delicious for breakfast, snack, dessert or even dinner!
Prevent the screen from becoming dark
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Preheat the Waffle according to the producer’s directions (or 400 ° F if your waffle has a temperature indicator).
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Put flour, baking powder, sugar and salt in a large bowl. Beat to combine.
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In a small bowl, mix the yolks, milk, butter and vanilla extract. Set aside.
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In a separate medium bowl, beat the egg whites with a mixer at medium speed until rigid peaks are formed. *See note
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Add the mixture of egg yolk to the dry ingredients and mix to combine. Gently fold the egg whites.
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Lowered by large spoons on iron waffle greased until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown.
- This recipe presupposes that you are using unsailed butter. If you use salty butter, delete the salty ingredient.
- Whites of mounted eggs It makes the waffles lighter and softer, but you can make this recipe without beating the egg whites. Otherwise, reduce the milk to 1 1/2 cups and add whole eggs to the butter mixture.
- Keep the waffles in the heat In an oven at 225 ° F while you create the remaining waffles.
- Lacticello waffle: Do, Replace the milk with lacticello, reduce the powder for 1 1/2 teaspoons and add 1/2 teaspoon of sodium bicarbonate.
To create the best waffle
- Do not exceed the batter, it should be slightly rough.
- Preheat the waffle maker and dry slightly with vegetable oil. Do not use kitchen spray.
- Put quite batter in the iron so that the Waffle compartment is almost full, then it will cover the edges when closed.
Calories: 313 | Carbohydrates: 40G | Protein: 9G | Fat: 13G | Saturated fat: 7G | Polynsaturo fat: 1G | Monolysatuine fat: 3G | Trans fat: 0.4G | Cholesterol: 92mg | Sodium: 327mg | Potassium: 378mg | Fiber: 1G | Sugar: 8G | Vitamin A: 534Iu | Soccer: 188mg | Iron: 2mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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