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Crispy Waffles

I make mine in a mini waffle maker but any waffle maker should work.

Crispy waffles

For those who like their waffle crispier
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Servings: 6 waffles
Course: Breakfast
Calories: 28
Ingredients Equipment Method Notes

Ingredients
  

  • 33 gram eggwhite
Wet
  • 80 gram/ml almond milk, unsweetened
  • 20 gram applesauce, unsweetened
  • 0.5 teaspoon white vinegar
Dry
  • 30 gram all-purpose flour
  • 8 gram cornstarch
  • 0.5 teaspoon baking powder
  • 0.12 teaspoon baking soda
  • 1 dash salt
  • 1 teaspoon sweetner, optional. I usually do not put any in mine.

Equipment

  • 1 Waffle maker

Method
 

  1. Whip egg white until stiff peaks form and set aside.
  2. Add all dry ingredients to a bowl and all wet ingredients to another. Mix each separately.
  3. In the bowl with dry ingredients make a hole in the middle of the flour mix and pour the liquid in. Carefully combine the ingredients, do not over mix just combine until there is no longer any dry flour left. Fold in the egg white until mixed. Let stand for 5 minutes so the gluten develops and the batter gets thicker.
  4. Cook according to your waffle maker's directions. Let the waffles rest on a cooling rack. You might want to leave the waffle in the waffle maker longer than the regular cooking time for a crispier waffle. 

Notes

If you are not eating them right away you can keep them warm and crispy in the oven at 225 F after cooking. If you are making them for another day or a few hours later you can re-heat them in a toaster.
Feel free to add 0.5 teaspoons of cinnamon and/or a teaspoon of vanilla extract. 
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