Everybody loves a good ol’ waffle right? I enjoy waffles as a meal item or as a base for an occasional ice cream sundae! Back in the college days, I remember how my friends and I looked forward to waffle bar Sundays, when there will be a nice little waffle bar set in the cafeteria with all sorts of yummy toppings. Yeah, those days, we would create our own masterpiece of fully loaded waffle that served both as a meal and dessert in one! But that extent of indulgence is far and few in between now a days, but I continue to make different type of waffles about once a week. At this rate, I keep telling myself I need to buy one of those Belgian waffle makers or at least a rotating type of equipment, but so far I am still holding onto my regular old basic machine. (Note to self: Take the plunge and buy a new one already! Yes, along with an ice cream maker!).
This particular recipe uses an unusual ingredient – cornstarch. It somehow helps to decrease the potential sogginess caused by steam during the cooking process and results in a waffle that is pretty toasted and crispy on the outside, yet soft and chewy on the inside. Also, incorporating stiff egg whites into the batter results in a light crispy texture.
Personally, I prefer a plain waffle topped with fruits, honey and occasionally a tiny dollop of fresh whipped cream. Sometimes, I do like to make it a bit special with some semi sweet or dark chocolate chips and maybe a sprinkling of chopped nuts. Let your creativity run wild and use whatever topping your little heart desires! I promise you will enjoy every last bite of it!
A quick note about this recipe: Sometimes you hear people say when you use buttermilk/yogurt in a batter, you typically will have to use baking soda instead of baking powder. I used the latter in this recipe and it worked great!
1 1/2 cups enriched all purpose flour
1/4 cup corn starch
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
2 eggs, separated
1 cup fat free plain yogurt
1/2 cup 1% milk
1 teaspoon hazelnut extract (or vanilla)
1/4 cup oil
1. Measure out the dry ingredients and mix well in a medium bowl.
2. Combine egg yolks, yogurt, milk, extract and oil in another bowl and set aside.
3. In a small bowl, whish egg whites till stiff peaks form.
4. Add wet ingredients to dry ingredients and mix gently with a spatula or whisk.
5. Now, slowly incorporate the beaten egg whites in two batches, taking care not to overwork the batter. You want to retain as much of the air as possible.
6. Follow your waffle maker directions and make your waffles.
7. Serve right away with your favorite toppings.