Extra-Fluffy Dairy-Free Waffles

Make it

Instructions

1. 01

   Whisk the dry mixture

   In a large bowl, whisk together 360 g all-purpose flour, 50 g granulated sugar, 18 g baking powder, 4 g baking soda, and 4 g fine salt until evenly distributed.

2. 02

   Build the liquid mixture

   In a second bowl, whisk 480 ml water, lukewarm, 90 ml neutral oil, 4 each egg yolks, from separated eggs, 15 ml apple cider vinegar, and 10 ml vanilla extract until smooth. Pour this mixture into the dry mixture and whisk only until no dry streaks remain; a few small lumps are fine.

3. 03

   Whip the egg whites

   Using clean beaters, whip 4 each egg whites, from separated eggs in a clean bowl on medium-high speed until soft peaks form. Do not overbeat; the peaks should bend slightly rather than look dry.

4. 04

   Fold and rest the batter

   Fold one-third of the whipped 4 each egg whites, whipped to soft peaks into the batter to loosen it, then gently fold in the remaining 4 each egg whites, whipped to soft peaks until just combined. Rest the batter for 10 minutes while the waffle iron heats; do not stir again after resting.

5. 05

   Preheat the waffle iron

   Preheat the large waffle iron fully according to its manufacturer’s instructions. Lightly brush the plates with 10 ml neutral oil, for brushing the plates, using only enough to coat the cooking surfaces.

6. 06

   Cook the waffles

   Ladle enough batter into the center of the hot iron to cover the plates without overflowing, close the lid, and cook until the waffle is deeply golden and steam has mostly subsided, about 180 seconds per batch. Repeat with the remaining batter, lightly re-oiling the plates only if needed. Transfer cooked waffles directly to a wire rack so their crisp edges stay intact.