FI26: Pasta Toolkit
Zucchini pasta bake
The key to achieving that satisfyingly crispy exterior is to make sure that your iron is hot. Brushing the iron with butter before adding the batter will also take your crispy game to the next level.
There could be a few reasons. Our first tip is to start baking as soon as you've made the batter and the baking powder is at its most active. Also check the type of flour you use. Avoid anything with a high protein/gluten content (good old plain flour is your best bet). For extra fluffy waffles, separate your eggs and, using a handheld mixer, whip the whites until stiff. After mixing the wet and dry ingredients, fold the whites into the batter with a rubber spatula and thank us later.
The perfect consistency is like honey (not as thin as water and not as thick as dough).
As with most baked goods, you don't want to experiment too much with the recipe. Don't let this put a damper on your creativity though. Chocolate chips, a handful of blueberries or lemon and orange zest are all great additions that will completely transform the flavour profile.
Keep an eye on the steam coming from your waffle maker. When the steam stops, your waffle is cooked through.
