Recipes tagged with « Waffles »
Eggless Sweet Corn Waffles
No eggs here but crisp waffles that rise well. Uses buttermilk substitute and sorghum flour for a nutty twist. Slightly less sugar to balance natural sweetness of corn kernels added in. Watch color, texture, sound when cooking. A practical way to keep waffles tender yet structurally sound without eggs. Substitutions included for usual suspects in the pantry.
Double Chocolate Waffles Revamped
Chocolate waffles reworked with altered quantities and ingredient swaps; buttermilk replaced by plain yogurt for tang, dark cocoa powder swapped for natural cocoa powder. Brown sugar lowered, eggs remain but oil shifted to melted butter for texture and flavor. Flaked sea salt added atop for contrast. Batter rests briefly to hydrate flour and develop flavor. Cook until deep aroma rises, edges firm and slightly crisp. Yield about 12 waffles. Practical tips for batter handling, waffle iron preheating, and fixing common issues.
Buttermilk Cornstarch Waffles
Classic waffles with a twist: less flour, added oat flour for texture and nutty depth, swapping canola oil for melted unsalted butter. The batter rests for easier handling and crispier edges. Eggs beaten longer for volume, balanced sweetness with brown sugar replaced partly by honey. Cook in preheated waffle iron until golden brown, steam hisses stop. Textured, tender, slightly chewy. Easy substitutes for dairy or flour provided. Expect a rustic, lively waffle not overly smooth, with bite and browning cues guiding timing.