Basic Waffles
A basic muffin/pancake tutorial covering both the whole-egg method and the whipped egg-white method.
Ingredients
all-purpose flour (about 1 1/4 cups)
150 g
baking powder
1 tsp
salt
1/4 tsp
sugar
2 tbsp
fresh milk
1 cup
eggs
2
oil
2 tbsp
Instructions
1
Whole Egg Mixing Method
Sift the all-purpose flour together with the baking powder and salt into a mixing bowl. Whisk the sugar with the milk, eggs, and oil until well combined. Pour the liquid mixture into the flour. Mix just until a batter forms; do not overmix to a smooth consistency, to avoid developing gluten.
2
Whole Egg Baking Method
Preheat the waffle maker. Using a ladle, scoop an appropriate amount of batter, about 1/2 to 3/4 cup, to fill the wells, then close the lid. Steam will be produced; bake until the steam diminishes. If using a stovetop waffle maker, flip the waffle to ensure both sides turn golden brown. Use a toothpick or fork to lift the waffle out.
3
Egg White Whipping Method
Separate the egg yolks from the whites. Sift the flour together with the baking powder and salt into a mixing bowl. Whisk the milk with the egg yolks and oil, then add it into the flour and stir a few times; the mixture does not need to be thoroughly combined. Place the egg whites into a mixing bowl and beat with an electric mixer until foamy, then add the sugar and beat until stiff peaks form. Fold the beaten egg whites into the batter.
4
Egg White Baking Method
Preheat the waffle maker, scoop an appropriate amount of batter with a ladle, close the lid, and bake until the steam diminishes and both sides are golden brown. Use a toothpick or fork to lift the waffle out when done.
