JAVASCRIPT

Sunday, April 12, 2015

Never Eat Soggy Waffles

CHICKPEA MERINGUE WAFFLES

Never Eat Soggy Waffles -- That's a saying my boys picked up somewhere for remembering their cardinal directions (NESW).  One of them mentioned it this morning, so I took that as a sign that I had to try some waffles,  made with chickpea flour and aquafaba, of course.




I have hungry, growing boys and I try to keep breakfast a time for wholesome, organic foods, free of sugars and refined grains, at least during the week.  On weekends, it's a different story-- flours, oil, sugar, salt, syrup, you know how it goes ... today, I wanted to see if I could swap out some of the liquid and the sugar with a vegan meringue in a standard pancake recipe we use.   I was out of many of the ingredients I normally use, so I just sort of winged it. This is what I ended up with:

THE BUTTERMILK
  • 2 cups soy milk
  • 1/4 cup water
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp ground flax seeds
Whisk those together and set aside.

THE DRY INGREDIENTS
  • 2 cups all purpose flour
  • 1 cup chickpea flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp salt
Sift all those together, make a well in the center, and add:
  • 1/3 cup safflower oil
  • 1 tsp vanilla
And set aside.

THE MERINGUE
  • liquid from one 15.5oz can of organic chickpeas (3/4 cup)
  • 1/4 cup granulated sugar
Whip the liquid on high speed until peaks form (~10min), pour in the sugar, and whip for a few more minutes.  Once the meringue is done, I stir the buttermilk into the dry ingredients and mix gently, then fold in the meringue and mix until uniform.

I usually use more baking powder, less oil, and a cup of gluten free flour instead of chickpea flour, but I wanted to see how it would fair. The pancakes didn't taste great at all. In fact, they made pretty lousy pancakes. Crispy enough on the outside, but limp and not fluffy at all.  However, as waffles ... they were amazingly good. Crispy, tasty, just what the kids ordered, no hint of chickpea flavor at all.

Some pictures:



Preparing wet and dry ingredients


Straining the chickpea liquid through a tea strainer


What the batter looked like after folding in and mixing the meringue, and some failed pancakes:


1 comment:

  1. yea i never eat soggy waffles but thanks for the reminder

    ReplyDelete