The best waffles are crispy on the outside and creamy on the inside – Chicago Tribune

We wanted a waffle recipe that produced waffles that were crispy on the outside and creamy on the inside. We found that a thick batter ensures that the outside of the waffle is crispy while the inside remains custardy. Buttermilk made our dough extra thick.

Since crispness is so important in waffles, we tried substituting cornmeal for some flour in our waffle recipe and found that 1 tablespoon of flour per cup added extra crispiness.

The extra effort of separating the egg, beating the white and folding it into the dough proved to be worth the effort. Waffles turned out fluffier on the inside; When we cut into a cooked waffle we could actually see air bubbles trapped inside.

Classic Ayran Waffle

Makes 3 to 4 waffles

1 cup unbleached all-purpose flour

1 tablespoon corn flour (optional)

1/2 teaspoon table salt

1 teaspoon baking soda

1 egg, separated

3/4 cup plus 2 tablespoons buttermilk

2 tablespoons unsalted butter, melted

1. Heat the waffle iron. Whisk dry ingredients together in a medium bowl. Beat the egg yolk with buttermilk and butter.

2. Beat the egg white until it reaches a 2-inch peak.

3. Add the liquid ingredients to the dry ingredients in a thin, steady stream while mixing gently with a rubber spatula; Be careful not to add the liquid faster than you can. Towards the end of mixing, use a folding motion to combine ingredients; Gently fold the egg white into the dough.

4. Spread the appropriate amount of dough onto the waffle maker. Bake the waffle, following the manufacturer’s instructions, until golden brown, 2 to 5 minutes. Serve immediately. (You can keep the waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)

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