My mother makes the best waffles I've ever had, and her recipe uses club soda...she also greases her waffle iron with Crisco, which would explain why they're so deliciously crispy.
Enough bubbles survive to be effective. The same is true when you fold egg whites into a batter; a good percentage are lost in the process. Personally I prefer the latter method since I'm using the eggs anyway and that allows me to save the seltzer for mojitos.
I've used seltzer in tempura batter, and in matzoh balls (per my grandmother's recipe.) Adds lightness in both those things - I'd imagine the same is true for waffles.
Think about this a little more: When you pour seltzer water into a glass the bubbles don't "pretty much dissipate." Why would it be different when you pour waffle batter leavened with bubbles from seltzer water?
That was kind of my instinct but the bubbles pretty much dissipate when you pour... but I guess it lightens but not go the extent if egg whites. I just can't see it making a myriad if difference. Thanks though!
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Enough bubbles survive to be effective. The same is true when you fold egg whites into a batter; a good percentage are lost in the process. Personally I prefer the latter method since I'm using the eggs anyway and that allows me to save the seltzer for mojitos.
Bubbles trapped in the batter expand when heated, creating a lighter product. Same principle as folding in whipped egg whites.