Recipes and techniques generally advance in baby steps. It’s rare that you find a technique so far out of left field that it changes the way people think about food overnight. Sous vide cooking is up there, as is no-knead bread. In the world of vegan cuisine, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. It’s the kind of technique that’s so mind-blowingly simple that I’m amazed nobody discovered it until just a couple of years ago.
I discovered aquafaba with a recipe for two ingredient meringues a few months ago. It has since nearly completely replaced my use of prepackaged egg substitutes. I am eating a lot more chickpeas now as a result. I’ve also found that canned chickpeas freeze well and defrost quickly.
Fluffy, buttery interiors and crispy, crunchy exteriors are the hallmarks of a good waffle — a vehicle worthy of the finest maple syrup indeed. However, making waffles that actually end up that way is another story. Not with this recipe!
Here, we’re harnessing the power of whipped egg whites to give waffles that coveted airy crunchy and adding one must-have ingredient that really sets pancakes and waffles apart.