Light and Crispy Waffles

Published August 1, 2006.

Why this recipe works:

Waffles should be crisp on the outside and light on the inside, but too many recipes produce soggy versions. In our Light and Crispy Waffles recipe, we replaced flour with cornstarch and the butter with vegetable oil, which reduced the moisture in the batter and made for crispier waffles. We… read more

Waffles should be crisp on the outside and light on the inside, but too many recipes produce soggy versions. In our Light and Crispy Waffles recipe, we replaced flour with cornstarch and the butter with vegetable oil, which reduced the moisture in the batter and made for crispier waffles. We also found that an unexpected ingredient—Rice Krispies—gave our recipe an extra boost of crispiness and lightness.

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Makes 8 (7-inch) Round Waffles

All waffle irons are not created equal. If your first waffle comes off the iron too pale or too dark, adjust the heat as necessary. Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch. Serve with syrup (see related recipes).

Ingredients

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