- 1-1/4 cups (6-1/4 ounces) all-purpose flour
- 1 cup Rice Krispies
- 3/4 cup cornstarch
- 1/4 cup (1-3/4ounces) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1-1/2 cups milk
- 1/2 cup vegetable oil
- 2 large eggs, separated
- 1 teaspoon vanilla extract
Butter Pecan Syrup
- 1-1/2 cups maple syrup
- 2 tablespoons unsalted butter
- 1/2 cup YCCS pecans, toasted and chopped
- 1/4 teaspoon vanilla extract
- Pinch salt
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, oil, egg yolks, and vanilla together in medium bowl.
Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Pour milk mixture over dry ingredients and whisk until combined. Whisk in whipped whites until just combined. Do not over mix; a few streaks of whites should be visible.
Pour 2/3-cup batter in center of preheated waffle iron and use back of spoon to spread batter toward outer edges (batter should reach about 1/2-inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
Keeping Them Frozen: Like the convenience of frozen waffles but don’t like their stale flavor? Our waffles freeze beautifully. After cooling the waffles, wrap each in plastic and then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes. Makes 8 (7-inch) round waffles.
For Butter Pecan Syrup:
Simmer all ingredients in small saucepan over medium-low heat until slightly thickened, about 5 minutes. Makes about 2 cups.