Has this ever happened to you? You get up in the morning and you are pumped to make a batch of waffles. But by the time you’ve finished making them, they’re all soggy and soft. BOO! I recently had a Bob Ross moment where I discovered a “happy accident” when I was making waffles but ran out of milk. I had some heavy cream on hand to use and omg, it was the crispiest waffles I’ve ever had. Who would’ve thunk more fat can make waffles crispy? (lol)
Crispy Waffles
Ingredients
- 3 large eggs
- 1 cup milk
- 3/4 cup heavy cream
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 Tb granulated sugar
- 1 tsp brown sugar
- 1 Tb & 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- Optional: 3/4 cup of add-ins (chocolate chips, blueberries, etc.)
Method
- Preheat waffle iron. In a large bowl, beat eggs until light and fluffy. Beat in the remaining ingredients (except for add-ins) for 2 minutes. Fold in add-ins, if desired.
- In preheated waffle iron, pour mix in and cook until ready. (In a standard waffle iron, it is about 1/3 cup mix per waffle).
- Place finished waffles on a cooling rack to release steam or on a baking sheet and place in an oven set at 200°F.
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