Brown Butter Almond Milk Waffles - easy recipe | The Worktop (2024)

FAQs

Why are my waffles not fluffy? ›

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

The milk in your waffles acts as a binding agent and adds a level of richness that you just can't obtain with water alone. That's not to say that you can't substitute water for milk in waffle recipes and you likely have at some point — you'll still end up with waffles.

Butter has a relatively high water content, and vegetable oil or rapeseed oil actually give your waffles a better crisp crust due to their lower water contents, allowing the batter to brown more easily and evenly. Additionally, butter is more prone to burning, since it has a lower smoke point and contains milk solids.

You can substitute whole grain flours like whole wheat or spelt flour, but expect the waffles to be more dense. Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.

Bake Them in the Oven for That Crisp Finish

Just remember to place them directly on the oven rack so the steam can escape. If you use a sheet pan, the steam will stay trapped and your airy and crisp waffle will go limp and soggy. A true tragedy when you're so close to breakfast!

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).

Whip the Egg Whites

Many people whip the egg whites when making waffles because it makes them fluffier. Thus, include this step if you want a soft interior for your waffles. Separate the whites from the yolk before mixing the ingredients to save time.

In a mixing bowl, combine the pancake mix, water, egg and vegetable oil. Stir the mixture until all lumps are dissolved, but be careful not to overmix the batter. Feel free to add your favorite mix-ins, such as blueberries, chocolate chips, or even a dash of cinnamon for an extra kick.

Why do you put oil in waffle mix but not in pancake mix? ›

The additional fat helps turn out waffles that are crispy on the outside and soft and chewy inside, as opposed to a floppy pancake. The additional sugar leads to more caramelization, so waffles get brown and crispy on the outside.

Vegetable and Canola Oils: These are some of the most common butter substitutes. These budget-friendly options usually don't taste like much, so you don't have to worry about them affecting the flavor of your finished product. Olive Oil: Olive oil produces light baked goods with subtle notes of fruit.

Not only is extra virgin olive oil good for you, but it also adds a wonderful flavor to your waffles. Its fruity and slightly peppery taste can enhance the overall taste of your waffles and make them more enjoyable.

Place your waffles on a cooling rack in a low-heat oven (don't stack the waffles on top of each other). Throw your waffles in a toaster to refresh their crispiness. Make sure your waffle iron is very hot.

Cook frozen waffles on the stove for perfectly crispy edges.

If you prefer your waffles with crunchy, browned edges, preparing them on the stove may be ideal. "Instead of placing them in the toaster, try covering your waffles in butter and cooking them in a hot pan on your stovetop," Young told Insider.

Once they're cool to the touch, place the waffles into resealable bags in single layers and freeze. When you're ready to enjoy them, they'll be just as crispy as the day you made them.

For starters, you should be cooking your frozen waffles in the oven. While it's tempting to simply toss them in the microwave (or, as the name suggests, the toaster), everyone knows just how soggy and chewy a microwaved waffle can become.