Waffles
The classic waffle, in a gluten-free version and the original: rest the batter, cook it longer than feels right.
- Yield
- about 5 waffles
- Prep
- 10 min
- Total
- 35 min
As written, with the 1-to-1 blend and oat milk.
Adapted from Betty Crocker's classic waffle recipe, with the 1-to-1 blend and oat milk in place of flour and dairy. The rest and the longer cook are the two things that change; everything else is the original.
Ingredients
Method
-
Heat
Heat the waffle iron.
-
Prep
Whisk the eggs in a large bowl until fluffy, then beat in everything else just until smooth.
-
Rest
Rest the batter 10-15 minutes so the gluten-free starches hydrate. It thickens more than usual with oat milk; thin it with a splash more if it needs it.
-
Prep
Pour slightly less than ¾ cup onto the iron, or whatever your iron's instructions say, and close the lid.
-
Finish
Cook longer than you think and do not open the iron early - gluten-free waffles crisp up late. Watch the colour on the first one: oat milk has more sugar than dairy milk and browns faster.
-
Serve
Cool the finished waffles on a wire rack rather than stacking them, or they steam themselves soggy.
Comments (0)
No comments yet.
Sign in to rate this, mark it made, or leave a comment.