Substitute cornstarch for part of the flour. Moist steam causes the
average flour-based waffle to soften as it cools. Add cornstarch to the
mix, however, and you increase the waffle's ability to hold moisture. As
a cornstarch-enhanced waffle cools, moisture does not escape as quickly
as if it had been made with just flour, and therefore the waffle
stays crisper longer.
Separate the egg and whip the white. Waffles made with whipped egg
whites are not only lighter and more airy, but also taller and more
tender. Plus, they brown better.
Add sugar to the egg white rather than to the other dry ingredients.
Beating in sugar softens and stabilizes the egg white, making it much
easier to fold into the batter and improving the batter's longevity.
Add a generous amount of vegetable oil to the batter. A thin batter
generally produces a crisper waffle. So a liquid fat, such as vegetable
oil, makes a crisper waffle than one with solid butter or shortening.
Don't skimp on the oil: Waffles made with relatively high amounts of oil
Use a mixture of buttermilk and milk rather than just one or the
other. Buttermilk waffles are more flavorful, but the batter is thick
and the waffles are less crisp. Waffles made with milk, on the other
hand, are more crisp, but less flavorful. A combination offers the best
of both: milk for crisp texture, buttermilk for full flavor.
Add a touch of vanilla extract. Vanilla extract improves the flavor
so dramatically that you can eat the waffles without butter or syrup.
Set the cooked waffles on the rack of a preheated 200 degree F oven
for at least 5 minutes before serving. The warm oven accomplishes two
things: You can make all the waffles before serving, so everyone can eat
at the same time. And the low heat beautifully reinforces the waffles'
crispness. Do not stack the waffles: They'll turn moist and limp within
seconds. If you forget and stack them anyway, don't worry. Just separate
them and place them in a single layer again. They'll crisp right back
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