Soggy waffles are a problem that even syrup can't fix. Ensure you create crisp, yet light waffles by choosing ingredients wisely and following some simple waffle-making tips to end up with perfect waffles each time you make them. Making waffles from scratch should give you something light and airy on the inside and perfectly crispy on the outside.
It may seem like an unnecessary step, but when it comes to lightness in waffles, adding the yolk and white to the batter at different times has winning results. Add the yolk along with the wet ingredients and reserve the egg white. Once your batter is made, beat the egg white in a separate bowl until it nearly forms soft peaks and fold it gently into the batter. By stabilizing the egg through beating it, you give the batter a lightness, help the waffle rise higher and assist in browning the waffles to perfection.
The thinner the batter, the crisper the outsides of the waffles will be. Use a liquid fat, such as vegetable oil, in waffles to ensure your batter is the proper consistency. Avoid using fats that are solid at room temperature, such as butter or shortening, so the batter is able to be easily poured and quickly cooked, ultimately creating a crisp exterior that will hold up even after resting while the other waffles are cooking.
Thin the Buttermilk
Buttermilk gives waffles a more complex flavor, but buttermilk is thick and will create a batter that is too thick to properly crisp. Substitute up to one-half the buttermilk in your recipe for milk so your batter stays thin enough to develop the perfect level of crispness. Combining both buttermilk and regular milk, you are able to enjoy the full, rich flavor of buttermilk, while still achieving the desired tenderness in the finished product.
Keep Them Hot
Once waffles are done, stacking them on a plate can easily be the end of their crispness. Heat your oven to 200 degrees Fahrenheit and place the finished waffles in a single layer on the oven racks. This final step creates perfectly crisp waffles that don't turn limp. Avoid stacking the waffles, even just for a few minutes, as the steam from cooking will quickly turn them soggy. Hold the waffles for five minutes in the oven or until you are finished cooking.
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