No salt or extra sodium needed for these Low Sodium Crispy Waffles! Check out the ingredient that will guarantee that your waffles will be perfectly crisp on the outside and fluffy inside.
Butter(low sodium) syrup or fruit preserves or jam, to serve.
Instructions
Preparing the batter
Whisk to combine the flour, cornstarch, no sodium baking powder and sugar in a medium bowl.
Using another bowl whisk the milk, vegetable oil, eggs and vanilla together until well blended like an omelet.
Pour the wet ingredients into the dry mixture and whisk until just mixed. Some lumps are ok. Let batter sit for 10 to 15 minutes so the baking powder has time to activate.
Cooking the waffles
If eating a large batch at once, heat the oven to 200° F to hold cooked waffles until serving. Stacked waffles on a counter plate will steam and get “soggy”.
Heat the waffle iron for about five minutes.
Pour the batter onto the heated waffle iron (mine takes about 1/2 cup or one ladle full) and cook (my waffle iron takes about 6 ½ minutes) until the waffle is golden brown and crisp.
Immediately repeat with the remaining batter, quickly set the cooked waffle directly on the oven rack to keep it warm and crisp.
Serve with Butter, (low sodium) syrup, fruit preserves or jam.