“From the Big Book of Breakfast, 2003, by Maryana Vollstedt. These are light because the egg whites are beaten separately.”
READY IN:
30mins
YIELD:
5 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat waffle iron and spray lightly with oil. In a large bowl, combine dry ingredients (flour through salt).
  2. In a medium bowl, beat egg whites until peaks form.
  3. In another medium bowl, beat egg yolks until lemon-colored. Add yogurt to egg yolks and mix.
  4. Add yolk mixture to dry ingredients, along with milk and melted butter. Fold egg whites into batter.
  5. Pour 3/4 cup batter onto hot waffle iron, close lid and bake until steam stops and waffle is lightly browned and crisp, 3 to 4 minutes. Remove waffle and repeat with remaining batter.

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