Sunday, October 23, 2016

The Lightest, Best Buttermilk Waffles You've Ever Made

Waffles are probably my second-favorite breakfast staple (after biscuits, of course). They're crispy and buttery and perfect in every way, if they're done right. I only ever have them at home, because the pricing structure of restaurant waffles makes no sense at all. You can have 2 pancakes for $5, or 4 for $7, but one waffle will cost $5 or $6 all by itself. There's no option for a short stack of waffles like there are for pancakes. It's very weird.

The problem with homemade waffles, for vegans anyway, is that most of the recipes are either complex or yield disappointingly dense, limp waffles (or both). That's where these babies come in. They're very easy, buttery and light as air, while maintaining some crunch. Heavy, dense and limp waffles that take all morning to make are a thing of the past.

The key to keeping your waffles warm and crisp is to keep them in the oven at 200 degrees, directly on the rack. That last part is really important. If you use a sheet pan to hold them (like you might do with pancakes), they'll get soggy. Even if they aren't stacked on each other. Do this and you'll be plating perfect waffles every time:


3/4 cup unbleached all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp evaporated cane sugar
1/2 tsp salt
1 cup plain unsweetened soy milk
1 tbsp apple cider vinegar
1 Vegan Egg (or other egg replacer), prepared
1/3 cup Earth Balance, melted (or 1/3 cup vegetable oil)
1 tsp vanilla

In a medium bowl, combine the dry ingredients. In a small bowl, combine the soy milk and cider vingar with a whisk. Let it sit for a bit while you prepare the egg replacer. Add the egg replacer, soy milk mixture, Earth Balance and vanilla to the dry ingredients and combine well, making sure to work out all the lumps. Place the batter into the fridge and let it set for 30 minutes.

Heat up your waffle iron and turn your oven on to 200 degrees. Once the waffle iron is ready, pour about 1/3 cup of batter into the center and close the lid.

Once the waffle iron indicates that it's ready (usually it's a light), open it up and put each finished waffle directly on the rack in the oven until ready to serve.

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