“I searched recipe after recipe in hopes of creating the perfect waffle. This is a combination of all the best parts of about five different recipes. Although they require a little work, these waffles turn out golden brown and delicious. Generally I make a quadruple batch and freeze the leftovers for quick, school-day breakfasts.”
READY IN:
20mins
YIELD:
6-8 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, stir together all the dry ingredients.
  2. In a second bowl, combine the wet ingredients.
  3. Separate the eggs. Lightly beat the yolks before stirring them into the wet ingredients bowl. Reserve the egg whites in a small bowl.
  4. Combine the wet and dry ingredients, mixinging just until blended. Don't worry if the batter is a little lumpy. Cover the bowl loosely and set aside.
  5. Beat the egg whites until stiff peaks form.
  6. Gently, gently, gently, fold the egg whites into the waffle batter. This is what will produce the nice, crispy outside of your waffles.
  7. Ladle the batter into a hot waffle iron and bake until they stop steaming.

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