Why dont more breakfast places serve waffles? They are my very favorite breakfast food and I cant ever find them. Or when i do find them, they’re straight out of the freezer. Boo. Lazy. Gross.
But hey.Dont worry.
Save a buck and stay home and make these.
(serves 2-3 adults)
- Oil (to grease waffle maker)
- 2 Eggs Separated, at room temp.
- 1 1/4 Cup Coconut Milk, at room temp. [I used the Trader Joes unsweetened kind. You can also use cows milk. I’ve also mixed in a bit of yogurt.]
- 1 T. Melted Butter
- 1 t. Vanilla
- 1 Heaping Cup Flour
- 1 T. Brown Sugar
- 1.5 tsp Baking Powder
- Oil iron and then you plug your waffle maker in/turn on.
- Take out three bowls. One big one for dry ingredients, a smaller on one for wet and one to beat egg whites.
- Separate your eggs – whites go in the one bowl big enough for a beater to fit in. Yolks go in the mixing bowl for your wet ingredients. Beat egg whites stiff with a mixer and set aside.
- Whisk milk into your egg yolks and then add butter and vanilla.
- Combine Dry ingredients in the large bowl and mix well.
- Whisk Milk mixture into dry
- FOLD in egg whites
- Cook until the waffle maker stops steaming (i guess it never completely stops but cook until the steam lessens a lot)
- This is the step where I obsess with my waffles staying crispy SO i run to the table and devour them before the humidity in the air makes them soft. You can just eat them at a normal speed.
Good to know:
+ I’m experimenting with the amount of fat in the batter for the crunchy thing. I had these PERFECT crispy waffles at a street vendor in Paris and now I’m on a mission to figure it out. I’ve used up to 3T Butter and thought that they could stand more… but then i felt guilty for putting so much butter in them that i changed it back to 1 T.
+ Also I’ve been wanting to experiment with vanilla bean instead of extract.