Rice Krispies Waffles (Cook's Illustrated)

* 1 1/4 cups all-purpose flour
* 1 cup Rice Krispies
* 3/4 cup cornstarch
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon table salt
* 2 large eggs, separated
* 1 1/2 cups milk
* 1 teaspoon vanilla extract
* 1/2 cup vegetable oil


Preheat waffle iron to medium1. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.

Pour 2/3 cup batter2 into center of preheated waffle iron and use back of dinner spoon or measuring cup 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.

Makes 8 7″ round waffles, or about 14 squares.

1. or in most cases, simply turn on ↩
2. For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total. If you don’t use enough batter, the Rice Krispies can scorch. ↩

Good, but I'll try again and maybe next time I will have all the white flour I need and won't need to mix in 1/8th cup whole wheat. Also, maybe next time I will mix the cornstarch with the other dry ingredients as I should have, instead of waiting until everything was mixed and I was beginning to fold in the egg whites. Don't know whether that made any real difference.