BREAKING NEWS: I’ve decided that Orange Juice Waffles are the best waffles in the world. They’re crispy outside, tender inside, and fabulously infused with a sunny citrus scent. Need a good reason to drag out the waffle iron you haven’t used since 1992? This recipe is for you.
The Herculean way: Beat egg whites to stiff peaks, and gently fold them into the batter.
The Kevin way: Add cornstarch to the batter.
That’s right — after numerous waffle-making experiments, I’ve concluded that common cornstarch is as good as beaten egg whites when crispy waffles are desired. Cornstarch has the unique ability to absorb steam in the waffle iron that makes waffles limp and soggy. Soggy waffles are awful waffles.
So to make your life easier, you’ll find the addition of cornstarch in this recipe. You can thank me later.
Here’s the step-by-step:
First, put 2 cups self-rising flour in a medium bowl. If you don’t have self-rising flour, just whisk together 2 cups all-purpose (a/k/a “plain”) flour, plus 4 teaspoons baking powder and 1/2 teaspoon salt.
Grease or spray your preheated waffle iron, and then ladle in the right amount of batter. I can’t tell you how much batter, because I don’t know how large or small your appliance is. In general, use less batter than you think you’ll need.
Now put 1 or 2 waffles on a plate, and add a knob of homemade butter.
And by the way, these waffles ain’t just for breakfast. They’re perfectly perfect for dinner and dessert, too! For dinner, you might top them with fried eggs. For dessert, plop some orange sherbet on top. Or, smother ’em with an ungawdly amount of whipped cream and strawberries. You know you want to.
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Here’s the printable: