Actually, I made these yesterday, but since I’ve posted the recipes for everything I made this morning, I figured waffles would work.
I’ve been making this same recipe since I was a teenager. It makes REALLY good waffles – crisp on the outside and light and tender on the inside.
Waffles
Makes about five 8″ round waffles
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
2 eggs, separated
1 1/2 cups milk
6 tablespoon melted butter
Heat your waffle iron per the manufacturers instructions.
Sift the dry ingredients (flour, baking powder, sugar and salt) together twice. Beat the egg whites until stiff, but not dry. Whisk the egg yolks together with the milk.
Add the milk and egg mixture to the flour mixture, stirring only enough to moisten it. It should be very lumpy – overmixing will result in tough waffles. Stir in the melted butter, then gently fold in the egg whites.
Bake in the hot waffle iron until the waffle iron stops steaming and the waffle is a golden brown.
Facebook
GooglePlus
Twitter
Pinterest
RSS
7 comments
Yum. I’ve never gone to so much effort for waffles (definitely not beating the egg whites), but I might have to try it.
Trust me, it’s worth the effort. No other waffles will do! YUM
Sounds delicious especially if we add fresh strawberries and Vermont maple syrup. Carb heaven!
Those sound great! I wanted to let you know that I have finally gotten around to starting a blogroll and, of course, I have added you to it!
I love waffles. Yummy. Thanks for the recipe!
I’m on Jennifer’s blogroll!! *Squee*
The waffles don’t seem like much trouble to me, probably because I’ve been making them for so long, I could do it in my sleep.
And yes, definitely carb heaven!
[...] liked how yogurt worked in my new pancake recipe so well that I decided to make some waffles using buttermilk this weekend. The results [...]