Holiday Gingerbread Waffles Recipe | 31Daily.com (2024)

FAQs

Why aren t my Belgian waffles crispy? ›

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

The solution: Many waffle batters are too thin, which results in a disappointing, gummy-textured waffle with a dry, unappealing interior. We found a thick batter lets the outside of the waffle become crisp while the inside remains custardy. We also determined that buttermilk is absolutely crucial.

Chopped Nuts or Seeds: Mix in chopped nuts (such as pecans, walnuts, or almonds) or seeds (like chia or flaxseeds) for added texture and a nutty flavor. Chocolate Chips or Cocoa Powder: Fold in chocolate chips for a delightful sweetness or add cocoa powder for a chocolatey twist.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

When you compare the two, one of the best ways to get the waffles to crisp up perfectly with a golden crust is to use oil instead of butter. Though butter tastes better, and you can always smear some on top to add flavor, oil will give you the best texture.

The cornstarch cuts down the amount of total gluten in the flour, making a super light and tender waffle. A good amount of oil keeps everything tender and crispy. And the perfect amount of sugar makes them just sweet enough so you're not relying completely on toppings to make them tasty.

We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).

The resting time allows the batter to thicken and the gluten to relax so you get that really tender and fluffy waffle interior rather than chewy waffles. (Here's a good article on what's happening while batter is resting, if you're curious).

What do you drink when eating waffles? ›

A better choice is milk, says Millie Norton, a longtime waitress at Becky's Diner in Portland, Maine. “It's strange. If people start off with coffee, once they get their waffles, they switch over to water or milk,” she says.

Cornstarch is our secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender. Baking powder and baking soda help the waffles rise and brown. For the lightest waffles, I recommend using both.