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Home Breakfast Waffles

Waffles

Name: How to cook Waffles - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes about 10 (4 inch square) waffles
Cuisine: Us

Introduce

Chef :

Chris Gan

Waffles

Waffles make me happy! 🧇😋 I made these over the weekend and my three year old ate FOUR of them. I’m not entirely sure how she did that, but waffles clearly make her happy, too! This recipe is modified from The NY Times. Refer to the Notes following the recipe for more information.

Ingredient

Food ration :

Makes about 10 (4 inch square) waffles

Cooking time :

~1 to 2 minutes

4 Tablespoons

unsalted butter (melted)

2 cups

all-purpose flour

1 teaspoon

baking powder

1/2 teaspoon

baking soda

1/2 teaspoon

salt

2 Tablespoons

sugar

eggs, separated

1 cup

sour cream (See notes for alternatives)

1 cup

milk

1 teaspoon

vanilla extract

Cooking instructions

* Step 1

Melt the butter in the microwave or on the stovetop, then set aside to cool.

* Step 2

Whisk together all the dry ingredients (flour, sugar, baking powder, baking soda, salt)

* Step 3

Separate the eggs, and preheat your waffle maker. (I prefer to use a medium heat setting).

* Step 4

In a second bowl, whisk the milk, sour cream, egg yolks, vanilla, and melted butter.

* Step 5

Gently mix the wet and dry ingredients until a few small lumps remain.

* Step 6

Gently fold the beaten egg whites into the batter. Do not overmix, because keeping all of the air in the batter is needed to make the waffles light and fluffy.

* Step 7

If needed, spray the waffle maker with cooking spray (e.g. Pam), or brush it with melted butter. Ladle the batter onto the waffle maker, then allow it to cook until done.

* Step 8

Transfer the cooked waffles to a wire rack to cool.

* Step 9

SO FLUFFY! ✨

* Step 10

Serve warm with your favorite toppings.

* Step 11

Store leftover waffles in the fridge. To rewarm, toast in a wide-mouthed toaster or in a toaster oven. Alternatively, place waffles on a foil-lined baking sheet and place in a preheated 300°F for 10 minutes.

* Step 12

To freeze the waffles, place them on a parchment paper–lined baking sheet. Put the sheet into the freezer until the waffles are fully frozen (~2 hours). Then, transfer to freezer bags. They will keep for up to 6 months.

* Step 13

Notes: The original recipe specified the following ingredients: 🔸 6 Tablespoons unsalted butter 🔸 1 Tablespoon sugar 🔸 1 teaspoon salt 🔸 1 cup Greek yogurt 🔸 No vanilla extract The original recipe also did not call for separating the eggs.

* Step 14

Notes: If you don’t have sour cream, you can use yogurt, buttermilk, or milk that has been soured with vinegar.

* Step 15

🤫 A little secret: once, I forgot to add the melted butter! 🤦🏼 The waffles were fine, but not as buttery, and not as crispy on the outside. They were still fluffy and delicious, though!

* Step 16

Notes: These waffles can also be used for savory toppings! Omit the sugar and add up to two teaspoons total of a combination of herbs (e.g. 1 teaspoon dried parsley + 1/2 teaspoon dried rosemary + 1/2 teaspoon dried tarragon). You can also add cheese (start with 1/4 cup).

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