📝 About This Recipe
Transform your kitchen into a whimsical bistro with these light, crispy, and perfectly golden mini waffles. Designed specifically for the 'Breakfast for Dinner' enthusiast, these bite-sized delights feature a hint of vanilla and a secret touch of cornstarch for that elusive crunch. They are the perfect canvas for both sweet and savory toppings, making them an instant hit for kids and nostalgic adults alike.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted for lightness)
- 1/4 cup Cornstarch (the secret to a crispy exterior)
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1 3/4 cups Buttermilk (shaken, at room temperature)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 Large eggs (separated into yolks and whites)
- 2 teaspoons Vanilla extract (pure extract is best)
For Serving
- 1/2 cup Maple syrup (warmed)
- 1 cup Fresh berries (strawberries, blueberries, or raspberries)
- 1/2 cup Whipped cream (optional)
- 8 strips Crispy bacon (for that savory-sweet dinner balance)
👨🍳 Instructions
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1
Preheat your mini waffle maker according to the manufacturer's instructions. Set your oven to 200°F (95°C) and place a wire rack on a baking sheet inside; this keeps the waffles warm and crisp while you cook the batches.
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2
In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt until thoroughly combined and aerated.
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3
In a medium bowl, whisk the buttermilk, melted butter, egg yolks, and vanilla extract until smooth.
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4
In a separate clean glass or metal bowl, beat the egg whites with a hand mixer or whisk until stiff peaks form. This step is crucial for a fluffy interior.
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5
Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently whisk until just combined; a few small lumps are perfectly fine.
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6
Using a rubber spatula, gently fold the beaten egg whites into the batter. Do this slowly to avoid deflating the air bubbles.
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7
Lightly coat the waffle maker grids with non-stick cooking spray or a small amount of melted butter.
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8
Pour approximately 2 to 3 tablespoons of batter into each mini waffle cavity. Avoid overfilling to prevent the batter from oozing out the sides.
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9
Close the lid and cook for 3-4 minutes, or until the steam stops rising and the waffle is a deep golden brown and crisp to the touch.
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10
Carefully remove the waffle using a silicone spatula or fork and place it directly onto the wire rack in the preheated oven.
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11
Repeat the process with the remaining batter, lightly greasing the iron between batches if necessary.
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12
Once all waffles are cooked, serve them immediately while hot and crisp with your choice of toppings.
💡 Chef's Tips
For the crispiest results, never stack your waffles; the steam will make them soggy. Always use a wire rack in the oven. If you don't have buttermilk, mix 1 3/4 cups milk with 1.5 tablespoons of lemon juice and let it sit for 5 minutes. Avoid over-mixing the batter after adding the liquid; over-mixing develops gluten and leads to tough, chewy waffles. Don't open the waffle maker too early! Wait until the steam significantly subsides to ensure they don't tear in half. Leftover waffles can be frozen in a single layer and reheated in a toaster for a quick weekday breakfast.
🍽️ Serving Suggestions
Serve with a side of savory breakfast sausage links or thick-cut maple bacon to lean into the 'dinner' theme. Pair with a refreshing fruit salad tossed in a light honey-lime dressing. For a 'Waffle Bar' experience, set out small bowls of chocolate chips, sprinkles, and peanut butter. Offer a glass of cold milk or a sparkling apple cider 'mimosa' for the kids. Top with a fried egg and a drizzle of hot honey for a sophisticated sweet-and-spicy twist.