Not exact matches
- repeat with the
other half of the
batter, so you end up with two
waffles.
The secret to
waffles that are light and fluffy on the inside and have that slight crisp on the outside is beating the egg whites, separate from
other ingredients, and then folding them into the
batter as the last ingredient added.
I know that most
other waffle irons have better outcomes with thinner
batters.
I made love heart
waffles using my favourite blender -
batter - baking recipe (whole brown rice in blender with liquids, blended into a
batter, then soaked overnight, and
other ingredients added next day... makes the lightest, crispiest
waffles you ever tasted!
I knew I had a few
other waffle recipes that required me to make the
batter the night -LSB-...]
Some tell you when the temperature is right and it's time to pour the
batter,
others tell you when your
waffle is done.
- Add to any
batter for pancakes,
waffles, cookies, or
other baked goods, like this Heavenly Rosewater Cake.
I also use it in
other recipes like homemade pancake and
waffle batter and in my Buttermilk Syrup recipe.