Delicious waffles can be made healthy and guilt-free by using whole-wheat flour instead of white flour such as in this recipe for whole-wheat waffles. A couple of techniques will ensure soft and fluffy pancakes. One trick to make lighter and airy waffles is to separate the yolks and the whites and whip them separately. The egg whites should be folded into the batter last. This will result in tender and taller waffles, and also give the waffles a beautiful golden brown color.
A thinner batter makes a crisper waffle. In this case, it is best to use liquid fat like vegetable oil rather than solid fat like butter or shortening. In this recipe, a fourth cup of oil is used to make a thin batter for crisper and more delicious waffles. The milk also adds to the crispness of the waffles while giving it a yummy flavor.
Before you begin cooking the waffles in the waffle iron, coat the insides of the grid plate with nonstick cooking spray. If you don’t have a cooking spray, you can wipe the grid with a paper towel coated with oil. The coat should be light and even or it might impart an unpleasant flavor to the waffles. The waffle iron should be very hot before you place the batter so that it cooks properly. When adding the batter, do not fill the entire grid plate t allow room for the waffles to expand. Otherwise the batter will overflow to the sides of the waffle iron.
The waffle is done when there is no longer any steam coming out from the waffle and it is golden brown and crispy. There will be a signal on the waffle iron to indicate that the waffle is ready. Cool the waffles on a wire rack to let the air circulate and keep them from becoming soggy.