It could be the arrival of the new year, but I've been craving newness lately. My go-to recipes, techniques, and even photography style feels a little stale. So I'm playing with animation instead of straight-up photography. And here's a new technique I just learned to make waffles.
I'm excited to see what 2012 brings, and I hope you'll come along on the journey with me.
The trick for making restaurant-style waffles that are light, crispy and yummy? Separate your egg yolks and whites. That's it. Easy, right?
Be careful when you beat your egg whites in the mixer. The mixing bowl should be completely clear of water, oil, or residue. Egg whites are so sensitive and getting them to peak is dependent on the cleanliness of your mixing bowl. Okay, now go to town!
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 canola oil
2 egg whites (beat in mixer to form peaks)
In a mixing bowl, combine flour, baking powder and salt. Make a well in the center. In a separate bowl, beat egg yolks. Add canola oil and milk. Add egg yolk mixture to the well in the dry mixture and stir until combined (it should still be lumpy).
In a mixing bowl, beat the egg whites until they are frothy and begin to peak. Make sure the mixing bowl is completely clean and no egg yolks are in the whites. Add the peaked egg whites to the batter and stir.
Pour batter into the waffle maker and cook about 1-2 minutes until waffles start to brown.