This morning I baked waffles for breakfast and realized I haven’t shared the recipe on the blog yet. Let me fix this. Waffles are a favorite of our Saturday mornings: not only they taste so good, but they are super fast to make. The batter requires no more than 10 minutes of preparation, and the waffles iron does all the work: I can sit at the table and enjoy my waffles at the same time as the rest of my family – unlike with crepes, when I usually stand behind the stove, while my guys shove them down, and I end up eating mine all alone.
My mom always used to whisk the egg whites until firm before adding them to the batter, a habit I have adopted: the gaufres get lighter and more airy this way.
My favorite toppings are typically sugar-free jams, homemade chia jam or chocolate spread, fresh red berries (nowadays frozen ones we collected last summer), and muscovado sugar. We don’t flavor the waffle batter in France, however I tasted recently cardamom gaufres and enjoyed them very much, so why not add spices, cinnamon would work nicely too.
- 90 g brown rice flour
- 90 g rice flour
- 80 g potato starch
- Pinch of salt
- 3 tbsp muscovado sugar
- 3 eggs
- 300 ml rice milk
- 1 tsp vanilla extract
- 50 ml vegetal oil (grapeseed oil or unflavored coconut oil)
- In a bowl stir together the flours, potato starch, salt and sugar.
- Separate the egg yolk and egg whites. Beat slightly the egg yolks and stir in the oil and rice milk.
- Make a well in the center of the dry ingredients, and add the egg yolk mixture. With a whisk or hand mixer, incorporate slowly the flour.
- Beat the egg whites until firm.
- Gently fold egg whites into the flours and egg yolk mixture.
- Spoon waffle batter into your waffle iron, making sure not to overfill it. Bake until the waffle is golden and crisp.
- Serve warm.