Featured Recipe
Eggless Citrus Waffles
By Kate
"
Waffles made without eggs using plant-based milk and lemon juice to activate leavening. Fluffy, slightly tangy, lightly sweetened batter with cornstarch and baking powder for structure. Oil for moisture, cassonade adds depth. Adjusted quantities and timing for texture variation. Two ingredients swapped: brown sugar replaced by maple syrup, corn starch replaced by potato starch. Cooking time slightly longer for crisp edges. Basic recipe for 8 waffles, scalable. No nuts, no eggs, vegetarian friendly. Simple process split between resting batter and cooking in waffle maker.
"
Prep:
20 min
Cook:
15 min
Total:
35 min
Serves:
8 waffles
breakfast
vegan
citrus
Introduction
No eggs here. Plant milk and lemon — reactive duo. Quick acid-base reaction inside batter. Maple syrup swapped in for brown sugar — smoother sweetness, subtle maple notes. Potato starch instead of corn starch — finer texture, slightly different binding. Batter thick but pourable. Resting important. Allows flours and starches to hydrate. Air bubbles develop for lifts. 7 minutes on milk-acid step, 12 minutes post mixing. Waffles crisp at edges, tender inside. Cooking time a bit longer for golden color. Oil keeps them moist, no eggs needed to bind. Good for vegans, allergy-friendly too. 8 waffles, snack size, serve warm or toasted later. Meal or dessert depending on toppings. Simple, quick, tweak ingredients as you want. Jump in. No fuss.
Ingredients
About the ingredients
Plant-based milk can be oat, almond, soy, or rice — pick unsweetened versions to control sugar. Lemon juice must be freshly squeezed to activate baking soda. Maple syrup replaces brown sugar: adds moisture, a little thinner consistency. Potato starch turns out less gummy than corn starch when baked. Measure oil carefully, it’s key for texture and moisture. Flour should be unbleached all-purpose for better flavor. Baking powder and soda balance gives lift and browning. Salt enhances flavor subtly in this sweet batter. The quantities shifted slightly from original to test how waffles behave with maple and potato starch. You might want to experiment with milk type for taste preferences. Resting times lengthened to let starches fully absorb liquid, enabling better texture development.
Method
Technique Tips
Step order adjusted to maximize chemical reactions. Letting milk and lemon stand first initiates curdling. Adding wet ingredients last avoids overworking batter, reduces gluten development for more tender waffles. Whisking speed moderate—don’t overmix, lumps okay but no flour pockets. Longer resting after mixing needed to hydrate flour and starch — critical for waffle structure. Waffle iron preheated fully to get immediate sizzle and crisp edges. Pour measure slightly increased to accommodate slightly thinner batter due to maple syrup versus granulated sugar. Cooking time extended 1-2 minutes more than standard because sugar form changed and starch swap affecting browning rate. Use gentle removal - oil keeps batter from sticking but still fragile. Keep hot waffles on wire rack to avoid soggy bottoms from steam condensation. Recipe designed flexible enough for toppings, sweet or savory.
Chef's Notes
- 💡 Mixing plant milk and lemon juice first is key. Wait at least 7 minutes. This helps activate leavening. Curdling important for texture. Non-dairy options work. Don't skip this step.
- 💡 Resting batter for about 12 minutes crucial. Hydration of flours and starches helps air bubbles form. Optimal lift results from this. It’s easy to skip but essential for fluff. Just let it sit.
- 💡 Cooking time may vary based on waffle maker. Usually goes from 5 to 7 minutes. Look for golden and crisp. Check frequently towards end. Each device differs, adjust as needed.
- 💡 Waffle removal can be tricky. Oil helps with sticking, but still fragile. Use a gentle touch when taking them out. Place on wire rack to avoid soggy bottoms from steam.
- 💡 Batter thicker than usual. But pourable is the goal. Adjust if necessary with milk. Want to ensure good texture. Experiment with liquid amounts for your preferred consistency.
Kitchen Wisdom
Can I swap ingredients?
Yes! Different kinds of plant milk work. Oat, almond, or soy. They alter taste but still work. Check for unsweetened versions.
What toppings work best?
Maple syrup, fresh fruit, or yogurt are great. Customize as desired. Sweet or savory options viable too. Nutrition stays intact.
How do I store leftover waffles?
Multiple choices available. Refrigerate for a few days. Or freeze for longer. Reheat in toaster or oven. Maintain crispiness without loss.
What if my waffles are soggy?
Possible overcooking may lead to this. Or steam condensation during storage. Always place on racks after cooking. Keep moisture at bay.
