Light and Crispy Waffles
This recipe courtesy of The Cook's Country Cookbook
Makes eight 7-inch round waffles, serving 4
Either whole or low-fat milk works here; skim milk, however, is too lean. All waffle irons are not created equal. If your first waffle comes off the iron too pale or too dark, adjust the heat as necessary. Make sure to fill the waffle iron as directed; if you don’t use enough batter, the Rice Krispies can scorch. Our waffles are best served right off the waffle iron, but they can be reheated so everyone can eat at once. Transfer the cooked waffles to a wire rack set on a baking sheet in a 400-degree oven and bake until crisp and hot, 3 to 5 minutes.
Light and Crispy Belgian Waffles
Some Belgian waffle makers make one waffle at a time, while others make two.
For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total.