Classic Waffles from Aquafaba by Zsu Dever

The two most important aspects of a great waffle are crisp exterior and moist and fluffy interior. Classic Waffles from Aquafaba by Zsu Dever deliver big. To make great make-ahead waffles, undercook them by about 1 minute and freeze. When you’re ready for them, just toast and enjoy. Serve with vegan butter, maple syrup, or preserves.

Classic Waffles

Makes 10 to 12 (3 x 3-inch) waffles

Ingredients

  • 2 cups unbleached all-purpose flour
  • 3 tablespoons granulated organic sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup nondairy milk
  • 1/2 cup aquafaba (see Note)
  • 1/4 cup canola or other neutral oil
  • 1 teaspoon pure vanilla extract

Preparation

  1. Combine the flour, sugar, baking powder, and salt in a medium bowl. Whisk or sift to distribute the ingredients equally.
  2. Combine the milk, aquafaba, oil, and vanilla in a small bowl and mix well. Add the milk mixture to the flour mixture and whisk gently into a smooth batter. Set the batter aside to hydrate while the waffle iron heats up.
  3. Heat the waffle iron according to the manufacturer’s instructions, and add the required amount of batter to the hot iron (usually about 1 cup of batter). Cook until the desired doneness is reached and transfer the waffles to a wire rack. The waffles will become crisp in about 30 seconds. Serve hot.

Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

 

Aquafaba by Zsu DeverRecipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

 

Printable Classic Waffles recipe:

Classic Waffles
Author: 
Serves: 10 to 12 (3 x 3-inch) waffles
 
Ingredients
  • 2 cups unbleached all-purpose flour
  • 3 tablespoons granulated organic sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup nondairy milk
  • ½ cup aquafaba (see Note)
  • ¼ cup canola or other neutral oil
  • 1 teaspoon pure vanilla extract
Instructions
  1. Combine the flour, sugar, baking powder, and salt in a medium bowl. Whisk or sift to distribute the ingredients equally.
  2. Combine the milk, aquafaba, oil, and vanilla in a small bowl and mix well. Add the milk mixture to the flour mixture and whisk gently into a smooth batter. Set the batter aside to hydrate while the waffle iron heats up.
  3. Heat the waffle iron according to the manufacturer’s instructions, and add the required amount of batter to the hot iron (usually about 1 cup of batter). Cook until the desired doneness is reached and transfer the waffles to a wire rack. The waffles will become crisp in about 30 seconds. Serve hot.
Notes
Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.

Recipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

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