Mesquite Flour Waffles
Our recipe for crispy, fluffy Mesquite Flour Waffles pairs the natural caramel and cinnamon undertones of mesquite flour, giving these waffles a deeply warm, rustic flavor profile that pairs wonderfully with maple syrup or fresh berries.
Ingredients
Equipment
Method
Preheat Your Waffle Iron
- Turn on your waffle iron to its medium-high setting. If your iron has a indicator light, wait for it to signal that it is fully hot.
Blend the Dry Base
- In a large mixing bowl, whisk together the all-purpose flour, sifted mesquite powder, brown sugar, baking powder, and salt.
Separate and Mix the Wet Ingredients
- Separate the 2 egg yolks from the egg whites. Set the whites aside in a medium, grease-free bowl.In a separate bowl, whisk the egg yolks with the milk, melted butter, and vanilla extract until completely smooth.
Whip the Egg Whites (The Secret to Fluffiness)
- Using a hand mixer or a whisk, whip the reserved egg whites until they form stiff peaks.Why do this? Folding whipped egg whites into waffle batter creates tiny air pockets that expand under heat, resulting in a crisp exterior and a light, cloud-like interior.
Combine and Fold
- Pour the wet egg yolk mixture into the dry ingredients. Stir gently with a rubber spatula just until the flour lines disappear (do not overmix; a few small lumps are perfectly fine).Gently fold the whipped egg whites into the batter in two additions using a slow, circular motion so you don't deflate the trapped air.
Bake Until Steam Stops
- Lightly coat your hot waffle iron with non-stick cooking spray or a brush of melted butter.Pour the batter onto the center of the iron (typically about 1/2 – 2/3 cup depending on your machine size).Close the lid and cook for 3 to 5 minutes.