Breakfast · American
Crisp vegan waffles
Crunchy outside, tender inside, no eggs needed - cornflour is the secret to the crust.
Method
- 1
Stir vinegar into the plant milk and rest 5 minutes.
- 2
Whisk flour, cornflour, sugar, baking powder and salt together.
- 3
Add the milk, oil and vanilla and whisk to a thick, pourable batter. Rest 10 minutes.
- 4
Cook in a hot waffle iron until deep golden and steam stops escaping, roughly 4-5 minutes each.
- 5
Serve straight away, or hold in a warm oven on a rack so they stay crisp.
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