MY FAVORITE CRISPY WAFFLES RECIPE - Breakfast and Brunch Food

So many of us think that there's only one kind of waffle .

Boy , you could not be more wrong .

And today I'd like to introduce you to the magical world of the perfect waffle .

OK .

So today we're making waffles but not just any waffles .

We're making the three best versions of waffles that I can think of .

We have the traditional sort of quick little baking soda .

You throw it in the pan and it's done .

Then we're gonna make a classic Belgian liege waffle , the one that you rise .

OK .

A lot of people don't make this because they're like , oh my gosh , I had to put the yeast and wait for it to rise .

That's so .

No .

Listen , Sharon , I'm , I'm joking .

Any Sharon's out there .

All right .

My point is that you just have to wait for like 40 minutes to do that .

It's not that bad .

And then the third will be a classic mochi waffle .

I wanted to originally do these mochi ones with UBE , but I couldn't find any in the amount of time because they're really hard to find .

But I will do another guide that's further in depth about mochi laters .

Then add two cups of buttermilk to the egg yolk bowl as well as a third of a cup of grape seed or vegetable or canola oil and a teaspoon of vanilla extract or vanilla bean paste and whisk that all together until it's combined , add a quarter cup of sugar to the egg white bowl and we want to whip this to soft stiff peaks and these whipped egg whites are going to give the waffles a much fluffier and crispier texture .

And you'll see over several minutes of whipping , they'll thicken up and start to look like a fluffy meringue .

Add the wet ingredients to the dry and whisk that together most of the way , then add the whipped egg whites and stir and fold those into the waffle batter until it's well mixed and it's fine if you leave some lumps there because you don't want to over mix this , then spray your preheated waffle maker with some oil and pour the waffle batter in .

And my waffle maker is pretty big .

So I use about one cup of batter for each waffle .

Now , all you have to do is preheat your favorite waffle iron spray with cooking oil , add enough batter to fill out the iron about three quarters of the way round , gently close it completely and let it cook flipping almost immediately after you've closed .

Assuming it can flip and allowed to cook until it reaches a beautiful golden brown and is cooked through which could be anywhere between 2 to 5 minutes , depending on the size of the waffle iron .

Now , pop that bad boy out of your iron .

And that's a gosh , darn beautiful waffle .

If I'm being honest to serve this , you'll give it that good classic pat of butter .

A generous glug of pure unadulterated high quality maple syrup .

Something about these syrup drizzles activates a carnal desire , part of the human brain and my body is ready for it .

But before we do the taste test , let's move on to our Belgian liege waffles .

This is a classy yeast ri batter which gives it its undeniably special flavor .

So first start with one cup of whole milk heated to around 95 °F .

Then whisk in two teaspoons of instant yeast and let that sit for five minutes at room temp in a separate medium sized bowl , add a quarter cup of granulated sugar , 1.5 teaspoons of fine sea salt .

Two room temp eggs , one egg yolk , start whisking it together .

And once that's combined stream in six tablespoons of unsalted butter that's been gently melted .

Emphasis on shrimp .

Don't get all excited on me and get your butter piping hot unless you plan on making scrambled eggs in the bowl .

Be sweet to the butter gently coerce it into liquid state by seeing it hymns from an ancient self-help book .

Now in a large bowl , add 3.5 cups of all purpose flour to that .

You'll make a small , well , add your yeasty milkman , your egg mixture , then start mixing that by hand until a shaggy dough forms .

Then begin needing that for about five minutes giving it a few slap and folds here and there until you get a smooth Yes , it will be sticky .

Don't worry .

Now , lightly shape that into a bowl place in a grease bowl covered with plastic wrap , of course , and give it a classic personality .

Then just let that rise at room temp for one hour or until doubled and then just punch all the gas out of your dough and add in 1.5 cups of pearl sugar to your dough .

Need that all in until it's evenly dispersed throughout the entire dough and it's been completely absorbed .

There shouldn't be any remaining in the bowl from there .