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.
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.