Make Crisper, Fluffier Waffles With Perfectly Beaten Egg Whites
Some people think they can just throw the pancake dough in a waffle iron and call it good. Not this way. If you really want great waffles, the secret is in carefully beaten egg whites.
As Tami Weiser of The Kitchn explains, the main differences between pancake dough and waffle dough are two main ingredients: sugar and egg whites. The sugar helps the waffles crunch and caramelize on the outside, and the egg whites do the same but add the desired lightness. However, the egg whites need to be whipped until they are soft to form tiny air pockets. Then you have to add them very carefully to the waffle batter so that they hold in as much air as possible. Weiser says that if you can still see streaks of egg white in the batter, then you did it right. If you still don’t get the airiness you want, add some seltzer water to the dough . You can find a great waffle recipe from scratch below if you don’t already have a favorite.
How to make the lightest, crunchiest waffles “wiki useful Kitchen