Wonderful, light and fluffy waffles with a crispy outside, how awesome would that be for a weekend breakfast?

I’m going to share my favorite recipe with you.  I have to warn you though, this isn’t as easy as just dumping some mix into a bowl and adding water, IT’S SO MUCH BETTER!  Trust me on this, it is well worth scraping the sleep boogers out of your eyes and splashing water in your face for.

Get your stuff

I’m using some fancy schmancy grapeseed oil, but plain ‘ol vegetable oil or canola works fine.  Heck you could even use melted butter for more flavor, but it will brown a little faster.

Yup those eggs are a blueish green, got them at the farmer’s market, they are from happy chickens, or maybe chickens that don’t realize that Easter is over, either way the eggs are darned tasty!

Remember how to separate an egg? Well we need to do that again.  Remember not to break the yolk into the white, or they won’t whip.

Set the whites aside, and place the remaining ingredients in the bowl with the egg yolks.

Whisk until combined and all of the large lumps are gone, little lumps are OK.

Set that aside and whip the egg whites.  If you happen to have a 60’s era mixer handy, use that….

Bet on high until stiff peaks form.

now just fold those whites into the batter, you remember how to do that right?  If not click here

Keep folding until most of the puffs of egg white are incorporated, a few small bits left are OK.

Now add the batter to the preheated waffle maker.  Use a Belgian style for this.  Add the recommended amount of batter for your waffler according to the user’s manual.  I have a Presto Flipside waffler, I use 1 cup of batter for one waffle and bake for 4 minutes.  The amount of time that they bake will depend on your waffler, just bake until most of the steam has stopped.

Here is what you get, crispy, fluffy waffles, they are totally worth the effort, go make some now!

Printable recipe click here

  • 2 egg yolks
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 2 egg whites
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