Simpler Crispy Waffles Recipe


I've written another waffle recipe before that involved whipping egg whites until they're stiff then folding them into the batter.  The results made a crispy waffle but it sure was A LOT of arm work.  I tried another waffle recipe this week that called for less whipping using whole eggs.  Yeah!  This recipe produced a much crispier  waffle that had snap.  It was just as creamy in the center and they held up well to reheating in the toaster.  SOLD!!!

Makes 12 4-inch waffles.

  • 2 eggs
  • 2 cups all purpose flour
  • 1/2 cup neutral tasting oil
  • 1 3/4 cup milk
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt

Heat waffle iron.  Beat eggs with hand beater until fluffy.  In a separate bowl, beat remaining ingredients together until smooth.  Stir in fluffy eggs.  Pour up to 1/4 cup batter over each 4-inch grid.  Bake until waffle iron indicates the waffles are cooked.  Remove waffles carefully and place on cooling rack to keep them dry and crisp.

Top with your favorite syrup or fruit spread.