Light and Crispy Belgian Waffles
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
- 1
Preheat traditional waffle iron to medium.
- 2
Stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in a large bowl.
- 3
Whisk egg yolks, milk, vanilla, and oil together in a medium bowl.
- 4
With an electric mixer or balloon whisk, beat egg whites in a bowl to soft peaks.
- 5
Pour milk mixture over dry ingredients and whisk until combined.
- 6
Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
- 7
Pour 2/3 cup batter into center of preheated waffle iron and use back of a dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid).
- 8
Close lid and cook until deep golden brown, 3 to 4 minutes.
- 9
Serve immediately.
💡 Cook's Notes
For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total. If you don't use enough batter, the Rice Krispies can scorch. Replacing butter with vegetable oil reduces moisture for crisper waffles. The cornstarch (in place of some flour) also contributes to crispness. The Rice Krispies add a malty, slightly sweeter flavor, and each puffed grain produces a tiny pocket of air in the waffles. Serve with syrup.
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