Everyone loves waffles, the free-hotel-continental-breakfast waffles. And whenever we try to make them at home, they keep falling short. And it makes us wonder the “secrete” ingredients that we are missing out on?Using pre-made waffle mix, homemade mix all resulted in disappointment. Did research upon research and I found out that “secrete” ingredient—corn flour or starch. And, of course, keeping the waffles warm in the oven.Another trick is to separate the egg yolks from the egg whites. While the egg yolks are whisked till smooth and added along with the other wet ingredients and added to the dry, the whites are whisked till stiff peaks are formed and folded into the batter. This is why you will see some frothy egg in the batter.Do not be tempted to use buttermilk. Use regular milk. Buttermilk makes the waffles creamy not crispy. The batter will be runny. Thinner than other waffle batter.Belgian waffles are a type of waffle known for their lighter batter, larger squares, and deeper pockets compared to American waffles, making them ideal for holding syrup and toppings. Originally, Belgian waffles were leavened with yeast, but modern recipes often use baking powder for convenience. Belgian waffles are commonly eaten for breakfast but can also be served as dessert with ice cream and fruit.Next time you are making waffles, try these tips mentioned above and see the result!

Waffles make me happy! 🧇😋 I made these over the weekend and my three year old ate FOUR of them. I’m not entirely sure how she did that, but waffles clearly make her happy, too!This recipe is modified from The NY Times. Refer to the Notes following the recipe for more information.

This recipe is the culmination of a ton of research into different fried chicken recipes, with me using everything I learned and creating my own based on what I thought sounded good.I decided on peanut oil instead of vegetable oil, and while many recipes called for Tabasco or Buffalo sauce, I decided to go with Sriracha.For chicken, the thighs (bone in) are the most flavorful piece of chicken, but you can use drumsticks or tenders as you see fit.The waffles were an experiment. I've made the jiggly egg omelette before, and knowing how fluffy the eggs make the omelette when separated and whipped, I decided to do something similar here. You should get a waffle that has a nice crispy outside, and a fluffy inside.

I love waffles! After 2 years of trial and error... finally, crispy delicious waffles that melt in your mouth!

These were a creation in thanks to my sweet tooth.....i wanted dessert but it was dinner time. So i said who doesn't love breakfast! This waffle is half breakfast and half dessert......a perfect dinner when your craving something sweet.

Delicious breakfast recipe! 😋

the bacon makes the waffle pop.more bacon the better, i put a strip.crumble or two strips will make this even more of a bacon taste. i just used one.

perfect and simple waffle recipe found on allrecipes.com

Another recipe from my mom's old cookbook.

I was so excited about getting a new waffle maker on the internet!When it arrived, I was eager to make some waffles.Since I'm on a diet, I was thinking of ways to make them healthier...So, here's my variation of a recipe that was in the manual.This recipe uses okara and soy milk, and it's butter-free.I'm going to be hooked on making waffles for a while .Add lots of cinnamon to taste.You'll forget these are made with okara and soy milk!Adjust the amount of okara and flour to your liking.They will be fluffy if the baking time is short,and crispy if you bake it slowly over low heat.Bake it to your desired crispiness. Recipe by cranberry_26

Warm, crispy tangy waffles from the addition of buttermilk powder. A delicious breakfast or brunch!