Beat 1 egg until smooth and slightly frothy
½ tsp vanilla extract
3 tbsp vegetable oil; it makes the batter thinner than butter does, which results in a crispier texture
¾ cup water; it also creates a lighter and crispier texture than milk would
Mix well to combine
1 cup sweet rice flour (Mochiko)
¼ cup cornstarch (or 3 Tbsp for softer waffles)
2 tsp baking powder
2 Tbsp sugar
½ tsp salt
Sifting is optional but recommended
Mix to distribute the ingredients evenly
Pour the wet ingredients into the dry ingredients
Combine until smooth and there are no lumps
Cover and let rest for 10-20 minutes
Preheat the waffle maker until the ready light comes on
No need to grease if using a nonstick plate–there is enough oil in the batter to keep it from sticking
Pour about 1 cup of the batter (or more as needed)
Add enough batter to fill the plate without spilling over
Close and let cook for about 5 to 5:30 minutes (it will vary depending on the waffle maker)
As the waffle cooks, it will release steam; cook until there's no more steam coming out
Transfer to a cooling rack
Repeat with the remaining batter
Slightly adjust the cooking time or the amount of starch according to your preference of texture
Top with softened butter and maple syrup
Incredibly light and crispy outside; fluffy and airy inside
This recipe is a keeper! It is gluten free while keeping the flavor and texture you desire
Top with anything you like including fresh fruit, ice cream, whipped cream or chopped nuts