How to Mix Ingredients for Waffles

Waffles are a special treat for breakfast when covered with butter, syrup or fruit. You can also make them for dinner as a base for a savory creamed chicken or turkey recipe. Although pancake and waffle batter have almost the same ingredients, waffles are mixed together differently to produce a crispier, lighter texture.

Difficulty: Moderately Easy

Instructions

1. Choose your favorite waffle recipe. Most recipes call for a fair amount of butter, shortening or oil. The amount of fat used in the recipe determines the crispiness of the waffle.

2. Preheat your waffle iron while you're mixing your ingredients. A light coating of cooking spray may be necessary for some waffle irons, especially the older models.

3. Whisk together all of your dry ingredients in a large bowl and set them aside.

4. Separate the whites from the yellows as you crack your eggs and place them in separate bowl. Beat the egg whites until they form soft peaks and set them side. The egg whites are the last ingredient that you'll add to the batter.

5. Break the yolks up with a whisk or fork and blend in all of the other wet ingredients, except the whites.

6. Make a well in the center of your dry ingredients, and pour the wet ingredients into the center of the well. Gently combine the wet and dry ingredients. Use only a few strokes of the spoon or spatula. Over-mixing the dough makes waffles tough and rubbery.

7. Add your egg whites using a spatula to gently lift and fold them into the batter. Don't try to get all of the lumps out of the batter. If you're adding fruit, nuts or berries, gently fold them in at this point.

Tips & Warnings

• Omit the sugar in your waffle recipe if you're making them for as a base for a savory creamed dish.
• Crack your eggs individually in a small bowl, before adding them to the other ingredients. This gives you the opportunity to examine each egg for freshness. If you have a bad one, you can discard it without ruining the whole mixture.
• If your recipe calls for buttermilk, use less baking powder and add baking soda. You can make your own buttermilk substitute by placing 1 tbsp. lemon juice or white vinegar in the bottom of a measuring cup and filling the cup to the required amount of buttermilk for the recipe. Let this stand for about 5 minutes.
• When transferring your batter to the waffle iron, it's helpful to use a small ladle that holds the right amount of batter for each grid.
• Keep your waffles warm in a 200 degrees F oven. Place a cooling rack on a cookie sheet, and place the waffles in a single layer as they come off the waffle iron. This allows for air circulation, preventing them from becoming soggy.

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