I have made 3 different types of waffles and used up every ingredient in the house. I can't seem to get a light and fluffy waffle. The belgium waffle iron I am using is pretty good, but the texture of today's waffles is kind of coarse and thick. My boyfriend loves Waffle House waffles, but I'm creating some rubbery grates, and today, a pretty and golden waffle that was slightly flavorless. I used lightly folded-in egg-whites today... Any other suggestions???
Try adding some club soda.
This is the recipe I use and it produces perfectly light and fluffy waffles.
2 cups reduced fat Bisquick
1 egg (or egg substitute)
½ cup canola oil
1-1/3 cup club soda
From your description I might guess that you may be over mixing the batter or you may not have separated the eggs and beaten the whites separately. If you place your waffles on a wire rack for just a minute or two before putting them on the plate they'll be crisper (immediately plating them traps the steam underneath and creates a less crispy waffle.
Pancake and waffle batter wants to be mixed only as long as it takes to thoroughly incorporate all of the ingredients. In fact, pancake batter doesn't mind having a few lumps left in it.
Here's a "no fail" recipe:
2 eggs, separated
2 cups whole milk
1/3 cup vegetable oil
1/2 teaspoon salt
2 cups (dip/level/pour) AP flour
1 Tablespoon baking powder
Beat egg whites until stiff peaks form; set aside.
While the waffle iron is heating, combine and whisk the dry ingredients together
Combine wet ingredients and begin to mix with electric mixer on low. Steadily add the dry ingredients, about 1/3 at a time, and continue mixing until dry ingredients are fully moistened. Mix on medium speed until smooth. Gently fold in the egg whites.
Pour about 1/2 cup of the batter over the grill, close the waffle iron and bake until steam no longer escapes (about 4 minutes)
You'll have to be the judge of how long it takes your waffle iron to finish baking the waffles
If you have a Belgian waffle iron that you can rotate after you've filled one side and closed the iron you'll get better results.
"I used lightly folded-in egg-whites today"
Were these egg whites whipped to stiff peaks?
My first guess would be the eggs were not whipped enough like todao noted. Just a guess. Similar consistency to "stiff peaks" would be like non runny whipped cream. I always find that egg whipping is an essential part of waffle making.
I agree with the egg white whipping. Stiff peaks will stand up when you raise the beaters and it forms a sharp peak. Don't go overboard with the flour, which will make them too heavy.