I stumbled upon this recipe one night and couldn’t wait to try it as I LOVE crispy waffles…vs. soggy ones of course! I was also doubly excited because my mom had purchased a Mickey Mouse waffle maker and she was bringing it by this weekend. Perfect opportunity to try these waffles out…although it seems something was amiss, BUT the points in the original post make sense as to how you get them nice and crispy. My batter was VERY runny…and the waffles didn’t seem very puffy, but they were certainly crispy!
Crispy Whole Wheat Waffles-shared from Fifteen Spatulas
2 eggs, separated
2 cups whole buttermilk
1/3 cup oil
1 tbsp amaretto
1.5 cups whole wheat flour
1/2 cup cornstarch
1 tbsp baking powder
1/2 tsp salt
3 tbsp sugar
Separate the egg yolks from the whiles. Place egg whites into mixer bowl along with sugar and beat until stiff peaks form. In another bowl, beat together egg yolks, buttermilk, oil, and amaretto.
In another bowl combine flour, baking powder, corn starch, and salt, whisk until combined.
Whisk buttermilk mixture into the flour mix and stir to combine, leaving a few lumps. Carefully fold in egg whites as to not deflate them.
Pour batter into preheated waffle iron and bake until golden brown and crispy per waffle maker’s directions.
**I had doubled the recipe so I’m not sure if that was the cause for the liquidy-ness of the batter. I am hoping to try it again, but they were very crispy! My mom thought they were a bit sweet as well, so in the future I may cut back on the sugar. Sorry these aren’t the cool mickey waffles, they weren’t nearly as pretty to photograph! The addition of the amaretto was DELICIOUS in this recipe, the flavor it lended was phenomenal! I might always use it in place of vanilla!
