Waffles are always a favorite — whether eating out or at home, whether with guests or just you and yours. There’s something very comforting about a waffle. It’s crispy outside, tender inside and deliciousness just make you feel good. And provided you have a waffle iron, they are dead easy to make at home. There is absolutely no reason to buy frozen waffles!
The trick to light, fluffy and crispy waffles is to use egg whites that are beaten to stiff peaks and then folded into the batter before using. Those egg whites add lightness and airiness that makes for the perfect breakfast or brunch treat.
And of course, top them with what suits you – classic maple syrup, berries simmered in their own juices with a touch of sugar, honey and whipped cream, and so on. The options are endless!
1 3/4 cup flour
1 tsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cup whole milk (or buttermilk if you prefer)
1/4 cup canola or vegetable oil
1/4 cup melted butter
Mix the dry ingredients in a large bowl. Separate the eggs, putting the whites in a clean metal bowl, and the yolks in a separate bowl or measuring cup, To the yolks, add the milk, oil, and melted butter and mix well. Add the milk mixture to the dry ingredients and whisk until well blended. In that separate metal bowl, use a mixer on high speed to beat the egg whites until they form stiff peaks (which means when you lift some of the whites with a spatula or spoon, they hold their shape).
With a wide spatula, gently fold the egg whites into the batter until reasonably well blended but still with some identifiable chunks of egg white visible. Do not over-mix or be overly aggressive or you will break up the egg whites and they will not add the fluffiness you are looking for.
Spoon about 1 cup of batter into a hot waffle iron that is either non-stick or lightly coated with canola oil or vegetable oil spray, and cook to desired doneness. Serve while hot!