In the May-June 2010 issue of Cook’s Illustrated, there is a recipe that promises light, crispy waffles without the hassle of separating the eggs and whipping egg whites. Yahoo! It looked like a good excuse to make waffles to eat with the breakfast sausage. The secrets to the recipe are seltzer (or club soda) instead of whipped egg whites (a la tempura batter) for lightness and lift, and vegetable oil instead of melted butter (the water in the butter prevents crispiness). I found the article interesting, and decided to try it out. We had excellent results, without much effort, and only a minimal flavor tweak, to suit personal preference. How can you not like this, if you like waffles?
from Cook’s Illustrated magazine, May-June 2010
- waffle iron
- mixing bowls (2)
- rubber spatula
- measuring cups, dry (or scale)
- measuring cup for liquid
- measuring spoons
- non-stick cooking spray, if your waffle iron requires it
- wire rack
- rimmed baking sheet
- 2 cups (10 ounces) all purpose flour
- 1 tablespoon sugar
- 0.75 teaspoon table salt
- 0.5 cup buttermilk powder (example here, sold in most grocery stores)
- 0.5 teaspoon baking soda
- 0.5 cup sour cream
- 2 large eggs
- 0.25 teaspoon vanilla extract (I like to use almond extract)
- 0.25 cup vegetable oil
- 1.25 cups unflavored seltzer water (or club soda)
- Adjust oven rack to middle position and heat oven to 250 degrees F. Set wire rack in rimmed baking sheet and place baking sheet in oven.
- Whisk flour, sugar, salt, buttermilk powder, and baking soda together in large mixing bowl to combine.
- Whisk sour cream, eggs, extract, and oil in medium bowl to combine. Gently stir seltzer (or club soda) into wet ingredients.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients. Using a rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.
- Heat waffle iron and bake waffles. Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter and maple syrup.