- 250ml semi-skimmed milk (green top for those in the UK)
- 250g gluten-free flour (measured with scales)
- 3 fresh medium eggs (bought the day before, stored in the fridge, 'medium' here is actually kinda small, hence the larger number)
- 1/2 tbsp of vanilla essence, aka a 'splash' (the more the better, I've found!)
- 2 tbsp golden caster sugar
- 50g melted unsalted butter
I reason like this:
My pancake mix, while not watery, does not look like it would sit well in the waffle iron, so I'm thickening it with a more even milk/flour ratio. I'm not including the bicarbonate of soda or salt, etc, because my understanding is that those are there to react with elements which gluten-free flour does not possess (in any effective quantity.)
(I am somewhat ignorant of the reactive process involved with bicarbonate of sofa, but tbh the only effect it's had in my gluten-free cooking is to give a weird, unpleasant taste.)
I will probably whip the egg whites into stiff peaks, but tbh I would prefer to just make the thick version of pancake batter and pour that onto the waffle iron.
Should I include the egg white whipping and bicarbonate, etc, to achieve edible/tasty/actual waffles?
Am I misunderstanding the recipe of waffles to be essentially the same as pancake batter when it is, in fact, something else?