Browsing Tag

Waffles

Classic Crispy Waffles

Breakfast, Quick and Easy, Vegetarian

These Classic Crispy Waffles are what you want from a perfect waffle: their crispy exteriors complement their soft and sweet interior. They have a lovely tang thanks to the buttermilk, hints of butter and the perfect shatter-in-your-mouth texture.

Very Crispy Waffles

I put this recipe for Very Crispy Waffles in The Cozy Coloring Cookbook a few years ago (I can’t believe it came out two whole years ago) and realized I have never ever shared it! This recipe was developed by Billy, while I was developing another recipe.

Sometimes we work that way. I’ll give him an idea, a jumping off platform, he’ll do the research and begin. And then I’ll work on something else and by the end of our trials we usually have things for the other person to try. And then we tweak and adjust from there.

These were inspired by the waffles at Dinette in Los Angeles. Maybe the best waffle I’ve ever had. It’s super crispy and VERY sweet (not my favorite aspect of them, tbh) and then they’re topped with sea salt and some maple syrup. THEY ARE SO GOOD.

In the name of research, we headed to Dinette in Echo Park to eat them. These waffles have actually been something I’ve really missed about not living in Echo Park. I think of them constantly lol. So I figured I’d better learn how to make something similar.

Why is It Called a Waffle?

I love discussing food history and word etymology. How interesting! How fascinating! The word waffel derives from the Dutch word wafele. “Wafele” means woven, so makes sense!

What to Add to a Waffle To Make It Better

Let’s discuss the art of making dope waffles. We found that the fastest and quickest way to crispy waffle world was separating the egg yolks from the egg whites and whipping the egg whites with some sugar. Basically creating a loose meringue. And then folding that into the batter. When they come out of the waffle iron, they’re not that crispy, but give them 30 seconds and BOOM! So much crispness.

We tested a few versions where we didn’t add sugar to the whipped egg white and it was less crispy. That sugar addition really helps in aiding to the crispiest waffles you can make at home.

The only thing with these is that they must, and I mean MUST be eaten warm. If they cool down they’ll get soft. If you transfer them right to the oven to stay warm, they’ll be ok. But honestly, they taste best eaten straight from the waffle maker onto the plate.

Very Crispy Waffles

How Do You Make Waffles Crispy

  1. Whisk together the dry ingredients. We have all-purpose flour, corn starch, baking powder, baking soda and kosher salt.
  2. In a medium bowl OR you can use a large measuring cup (my go-to), measure out the buttermilk, whisk in the egg yolks, melted butter and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix.
  4. Using an electric mixer, beat the egg whites until foamy. And then pour in the sugar. It should take about 3 to 4 minutes to get to the point where the egg white is super stiff. They should be glossy and fairly thick! As a result, we’ll have super crispy waffles!
  5. Fold the egg white into the rest of the batter. You don’t have to be too gentle with it. Mix it in until you no longer see any egg white flecks.
  6. Add about 1/4 cup of batter to each side of the waffle maker. This may depend on your waffle maker so adjust accordingly.
  7. Cook according to your maker’s instructions.

Serve with maple syrup or honey butter!

Very Crispy Waffles

What to Serve Classic Crispy Waffles With

I made some salted honey butter because honey butter is my favorite memory from playing high school tennis. I hated playing tennis (and I played for a solid 15 years) but loved the snacks lol. A mom would always bring a bag of bagels and salted honey butter to practice and I’ve never forgotten that butter.

So, now I try and put it on everything…including these very crispy waffles.

Very Crispy Waffles

Crispy Waffles Recipe

PRINT
5 from 4 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serving Size: 8
Calories: 239kcal
Very Crispy Waffles! This recipe will lead you to incredibly crispy waffles that are soft on the inside. Whipped egg white with sugar leads to the crispy waffles.

Ingredients

Salted Honey Butter and Toppings:

  • 1/2 cup unsalted butter, (at room temperature)
  • 2 teaspoons good-quality honey
  • Pinch of flaky sea salt
  • 1 peach, (sliced, as garnish)
  • Pure maple syrup, (as garnish)

Very Crispy Waffles:

  • 1 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk, (shaken)
  • 2 large egg yolks, (1 egg white reserved)
  • 12 tbls unsalted butter, (melted and cooled)
  • 2 teaspoon vanilla extract

Egg White:

  • 2 large egg white
  • 6 tablespoons white sugar

Directions

To Make the Salted Honey Butter:

  • To a small bowl, add the softened butter, honey and salt. Mash it together until smooth and combined. Give it a taste and add more salt, if you like. Set aside.

To Make the Crispy Waffles:

  • Preheat the oven to 200 degrees. Place a cooling rack on top of a baking sheet and place it in the oven. In a large bowl, whisk together the dry ingredients: all-purpose flour, corn starch, salt, baking powder and baking soda. 
  • In a large measuring cup, whisk the wet ingredients together. Pour the wet mixture into the dry ingredients and mix until just combined. Set aside.
  • In another bowl, using a hand-mixer, beat the egg whites until foamy. Add the sugar and continue beating until medium, glossy peaks form. Fold the egg whites into the batter until just combined.
  • Every waffle iron is different so you may have to sacrifice a waffle or two to get the hang of it.
  • Cook the batter according to your waffle iron’s instructions. Mine cooked in about 3 minutes.
  • Transfer the waffles to a plate to be eaten immediately, or place in the preheated oven to keep warm while you make the remaining waffles.
  • Top waffles with a dollop of honey butter, a few sliced peaches or other fruit and serve with maple syrup.
CourseBreakfast
CuisineAmerican
Keywordbelgian waffles, crispy waffles, how to make crispy waffles, how to make waffles, very crispy waffles
Serving: 6g | Calories: 239kcal | Carbohydrates: 25.8g | Protein: 4.1g | Fat: 13.4g | Saturated Fat: 7.8g | Cholesterol: 67mg | Sodium: 420mg | Potassium: 146mg | Fiber: 0.7g | Sugar: 8.5g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for more breakfast recipes? Here are some of my favorites: 

Double Chocolate Dessert Waffles

Breakfast, Desserts

Double Chocolate Dessert Waffles

Every year Valentine’s Day approaches and I’m like, oh please make it stop. The other day I was reading Anne’s post, which reminded me how much I loved Valentine’s Day as a kid. All those school parties! All the treats, candies and glittery, handmade valentines I’d send my friends—why am I so meh about it now?! Oh yeh…there was that one time…

I was in third grade and had convinced my mom that it was very necessary to go to the grocery store and buy a few dozen of those shitty cupcakes with tons of sprinkles and stuff on ’em. I was pumped. So stoked. I went to class, I had my cute outfit on, had my Valentine’s day pocket-thingys…you know, the big heart with the front pocket so friends could put V-Day cards in ’em.

Double Chocolate Dessert Waffles

Right before the party we had recess so the adults could set up and get everything ready. This is when things took a turn for the worst.

I remember walking past the swing set, not paying attention at all because my mind was on the party, and then boom! Seemingly out of nowhere a gigantic foot hit my face. I fell to the ground and all I could hear is one kid yelling, “Ew! Gross! She’s bleeding.” I remember saying, “No I’m noooot!” Because, if I was bleeding I knew what that meant; it meant no party. And that was totally unacceptable.

Soon enough an adult headed over and I was carried to the school doctor. I remember looking in the mirror, as the nurse attempted to console me, taking note of my gigantic lip and bloody shirt. Pretty sure I still asked if I could go to the party. I knew the answer but I had to give it one last shot. My dad came rushing from work and took me to Chili’s. We sat at the bar area and I drank a milkshake and had the fajitas. It was my favorite, but nothing could top the party.

Double Chocolate Dessert Waffles Continue Reading

Rye Waffles with Blackberry Compote

Breakfast

Rye Waffles with Blackberry Compote // www.acozykitchen.com

You guys, my keys are still lost but WHO CARES! We have waffles! And not just any waffles, but my new favorites. Rye. Can we please talk about how obsessed I am with all these rye. Even mentioning this right now makes me crave a pastrami sandwich and a cel-ray soda. My love of rye is reeeaaal. I like my rye bread with lots of caraway seeds, by the way. And I like pickles on the side. Lots of them. Have you ever met a person who didn’t like pickles?! I have. They’re not to be trusted.

These rye waffles taste exactly nothing like a pastrami sandwich. They’re very breakfast-ey. The rye gives them a certain earthiness that’s fun to experience bright and early in the morning. The secret-fun-ingredient is ground all-spice. It just chills on the back of your tongue and you’re like, what is that?! It’s pleasant, not overbearing and just delightful, really.

Rye Waffles with Blackberry Compote // www.acozykitchen.com Continue Reading

Marion Cunningham’s Yeasted Waffles

Breakfast

Yeasted Waffles

Secret: For the past year I’ve been totally enamored with a certain cookbook. I’ve read it in bed, read it on airplanes, read it standing up in the kitchen and cooked from it over and over again. (Examples here and here.) It’s the dreamiest book about my favorite subject in the entire world. There are no pictures, just words, great words, in fact. And recipes that have all worked for me.

Marion Cunningham’s Breakfast Book is a gem. It’s the little black dress of my kitchen. I use it all the time for inspiration or as a base recipe, adding and subtracting what I like.

This recipe for Marion Cunningham’s Yeasted Waffles is a throwback. Maybe one of the most famous recipes ever. I hesitated whether I should share it with you because, I dunno, it’s everywhere on the internets. But I just love it so hopefully this will be new to one or two of you.

Continue Reading