Waffle Snacks | Are Waffles a Healthy Food?

Ingredients

• 1 cups all-purpose flour
• 1.5 cup Milk
• 2 tbsp baking powder
• 1 tsp salt (optional)
• 3 eggs, separated into whites and yolks
• 1 cup sugar (optional)

Instructions

1. First, beat together the egg yolks with 1/4 cup water until creamy.
2. Then, add 3 tablespoons of melted butter or vegetable oil to them. 
3. The next step is to combine dry ingredients such as flour, salt, and baking soda in a large bowl.
4. Add eggs and other liquids like milk or juice to the dry ingredients while beating at low speed until everything gets mixed together.
5. Now fold in some whipped cream if you want these waffles to be extra delicious!
6. Preheat the waffle iron.
7. Spray the waffle iron with oil or cooking spray.
8. Put your batter in the waffle maker and wait for it to get cooked.
9. Once done, serve with your favorite waffle toppings.

Ingredients

• 1 cup flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons oil or melted butter (or 1 tablespoon of each) 
• 2 tablespoons water

Instructions

1. Preheat the oven to 425 degrees F. 
2. Grease a cookie sheet or line it with parchment paper
3. Mix all ingredients in a large bowl until they form a dough (you may need to use your hands). 
4. Roll out dough on a floured surface until it is about 1/4 inch thick and cut into shapes with cookie cutters or use the bottom of a drinking glass to press them into circles
5. Bake for 10-12 minutes or until golden brown.
6. Cool on a wire rack, and enjoy!

Ingredients

• 1 cup flour
• 2 teaspoons baking powder
• ½ cup butter (1 stick)
• ½ cup sugar
• 1 egg, beaten

Instructions

1. Preheat the oven to 375 °F.
2. Combine all ingredients and mix well until they form a dough that you can roll out into ¼” thickness.
3. Cut out shapes with cookie cutters and place them on an ungreased cookie sheet. 
4. Bake for 10–12 minutes or until golden brown. 
5. Cool completely before eating!

Ingredients

• 1\2 cups (188g) all-purpose flour 
• 1/3 cups (55g) rice flour (you can also use fine cornmeal)
• 1 tbsp. baking powder
• 1 tsp. garlic powder
• 1\2 tsp smoked paprika
• 1\2 tsp fine sea salt
• 3 huge, separated eggs
• 1½ cups (375g) (375g) buttermilk
• 6 tablespoons (34 stick, 85g) unsalted butter, melted and gently cooled
• 1\2 cup (3 oz/85 g) extra sharp cheddar cheese, shredded
• 2 tbsp parmesan cheese, grated (the powdery kind)

Instructions

1. Warm up the Belgian waffle maker.
2. In a medium mixing bowl, combine flour, baking powder, salt, and spices until well combined.
3. Whisk together egg yolks and buttermilk in a small dish or 2-cup glass measuring cup. 
4. Add to dry ingredients and stir with a rubber spatula until no dry ingredient streaks remain (the mixture may still be a little lumpy, which is fine). Melted butter should be included.
5. Egg whites should be whisked with an electric mixer or a stand mixer fitted with a whisk attachment. 
6. Beat at medium-high speed until the whites are medium-soft.
7. Fold in 1/3 of the egg whites to lighten the batter; fold in the remaining egg whites until almost integrated. Incorporate the shredded cheese.
8. Scoop a scant cup of batter into a prepared waffle maker (I use a large cookie scoop, and 3 heaping scoops are just about ideal).
9.  Depending on your machine, you may need more or less batter; follow the manufacturer’s guidelines.
10.  Cook for 5 minutes (longer than a standard sweet waffle), or until waffles are deep golden brown and crisp.
11.  Serve warm from the waffle maker.
12. Leftover waffles can be cooled on a wire rack before being stored in an airtight bag in the refrigerator for up to 3 days or frozen for up to 3 months. Warm the waffles in a 300 °F oven for 10 minutes, or until heated through and crispy.

Ingredients

• 3 ounces egg whites (about 1/3 cup plus 1 tablespoon; 85g)
• 3/4 cup white sugar (about 1/4 cup; 50g)
• 1/4 cup brown sugar (about 3 tablespoons; 35g)
• 1 oz. honey (2 shy tablespoons; 28g)
• 1 ounce roasted hazelnut oil (see ingredients) (about 2 heaping tablespoons; 28g)
• 1\4 ounce water (about 1 1/2 teaspoons; 7g)
• 1/4 ounce rum, vanilla, or more water (about 1 1/2 teaspoons; 7g)
• A quarter teaspoon (1g) of Diamond Crystal kosher salt; use half the amount by volume or weight for table salt.
• 1 tablespoon baking soda
• 3 ounces sifted bread flour (about 2/3 cup spooned; 85g)
• Grease the iron with a neutral cooking spray, such as Pam Original.

Instructions

1. Preheat the waffle maker to 300°F (150°C) at least 30 minutes ahead of time; on machines without particular settings, start with the medium setting and modify as needed along the way. If a machine does not control temperature, the appropriate time for a given batter must be chosen individually.
2. Combine egg whites, sugar, brown sugar, honey, hazelnut oil, water, rum or vanilla, salt, and baking soda in a medium mixing bowl. Mix vigorously for a full minute with a balloon whisk to ensure the baking soda is evenly distributed throughout the mixture. Undermixing at this stage might result in waffle cones that are extremely uneven in color and texture.
3. Sift in the bread flour and stir until thoroughly mixed. Scrape and fold the mixture numerous times with a flexible spatula to ensure ideal homogeneity, giving special attention to the batter sprayed up the sides. If this process is rushed, the waffle cones will have an inconsistent texture. Allow the batter to rest for 10 minutes before proceeding to the next step; otherwise, the dough may be excessively thin, lacy, and brittle.
4. Spritz the waffle iron plates with neutral pan spray, then scoop about 1 1/4 ounces (2 tablespoons) batter into the center. Close the iron tightly and cook for 85 seconds, or until the wafer is uniformly golden brown. The cooking time and temperature vary greatly from machine to machine; the goal is to choose a setting and time that will gently cook the wafer, helping to drive out moisture without browning too quickly. When the wafer is cooked too quickly, it becomes brittle and difficult to shape. If the wafer is baked too slowly, it will be pale and may not crisp entirely once cool.
5. Adding batter to a waffle cone iron. The most prevalent cause of splotchy or pale wafers is an undermixed batter. Following that, the uneven color might be caused by insufficient preheating or uneven heating in low-quality equipment. Allow the machine to heat up again after thoroughly stirring the batter. If the following wafer remains pale, increase the machine’s heat setting. If the wafer appears scorched or overly black, lower the heat before making the next waffle (or quickly disconnect a machine with no dial), or cook the following waffle for less time.
6. Waffle batter with uneven mixing, results in discoloration.