How to Make Waffles

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The Joy of Gluten Free Sugar Free BakingThis recipe is very simple to make. However, it does require an electric mixer (or a strong, vigorous arm and a sturdy whisk) to achieve good aeration. Of course, it also requires a waffle iron, though you could make pancakes with this batter if you thin it with a bit of water. Be sure to spray the waffle iron generously with spray oil, and for optimum flavor, use butter-flavored spray oil. One final note: When making the pecan flour for this recipe, grind it as finely as possible but not so much that you make nut butter!

  • Yield: 3 (6½ inch) round waffles

Ingredients

  • 1 cup (4 oz / 113 g) pecan flour
  • 1 cup (4 oz / 113 g) almond flour
  • 2 teaspoons baking powder
  • 0.12 teaspoon ground nutmeg
  • 2 eggs (3.5 oz / 99 g)
  • ½ cup (4 oz / 113 g) unsweetened soy milk or other milk
  • 0.12 teaspoon liquid stevia (optional)
How to Make It
  1. Preheat a waffle iron; if it has a temperature control, set it to medium-high or high heat.
  2. Put all of the ingredients in a large bowl or the bowl of an electric mixer. Whisk vigorously or mix with the whip attachment at medium speed for about 3 minutes, stopping every minute or so to scrape down the bowl; the batter should be foamy. Whisk even more vigorously or mix at high speed for a few seconds to further aerate the batter. The batter should be loose and pourable.
  3. Generously spray both sides of the waffle iron with spray oil. Ladle in enough batter to completely cover the surface once the lid is lowered; the amount will depend on the size of your waffle iron. The batter should sizzle when it contacts the waffle iron.
  4. Cook until the waffle is completely browned and crisp; the amount of time will vary depending on your waffle iron. Repeat with the remaining batter. The batter may stiffen somewhat between making each batch of waffles; if so, add more soy milk to bring the batter back to its original consistency. Serve hot.
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