If you are hosting Easter brunch this Sunday and are struggling with the menu, consider these waffles. It’s true that waffles can be kind of a pain because you need to make them individually and they are best hot off the iron, but these waffles are worth it.
They are great for two reasons. First, as far as Belgian waffles go, they are very easy to prepare (one bowl, plus something to melt the butter in), no egg whites to whip separately. Second, they are absolutely perfectly crispy outside. It can be difficult to get waffles that are light and fluffy but with a crisp outer shell. This recipe manages to do both of those things. Seltzer water provides moisture, lightness, and a crispness that rivals deep frying. While the original recipe calls for plain seltzer, it would be delicious to use lemon flavored seltzer and toss in some lemon zest. Then you could top your waffle with a squeeze of lemon juice and powdered sugar. Or use raspberry seltzer and top with fresh raspberries. The possibilities are delicious.
Crispy Seltzer Waffles
Adapted from Gourmet Today
2 cups all-purpose flour
2 tbls sugar
2 tsp baking powder
slightly rounded 1/2 tsp salt
4 tbls (1/2 stick) unsalted butter, melted and cooled
2 large eggs
1 3/4 cups (14 fl oz) seltzer or club soda (from a new bottle)
cooking oil for brushing waffle iron
Whisk together the flour, sugar, baking powder and salt in a large bowl. Add butter, eggs, and seltzer and whisk until smooth. Lightly brush a very hot (preheated) Belgian waffle iron with cooking oil. Pour in enough of the mix so that the batter just barely fills the bottom grid (the amount will vary based upon the size of your waffle iron, we used about 2/3 cup of batter). Cook according to your manufacturer’s instructions. You can use a regular waffle iron if that is what you have.
Serve warm topped with pure maple syrup or whatever else you desire. Makes about 6 waffles (this will depend on the size of your waffle iron).