They’re made with whipped egg whites, barely folded into the batter, and they’re chewy, light, sweet, and super eggy. They don’t have that yeasty tang that some other waffles have, or a super crispy texture – both things which I think detract from the overall waffle-eating-experience, i.e. absorption of maple syrup.
As a side note, when I have waffles, I have to have two – the first one gets strawberries and whipped cream, the second one gets butter melted into every nook and maple syrup. For this reason, I try not to make waffles too frequently.
Perfect Eggy Waffles
Makes 5 waffles.
- 1 3/4 c. AP flour
- 2 tsp baking powder
- 1 TBS sugar
- 1/2 tsp salt
- 3 eggs, separated
- 1 1/2 c. milk
- 1/3 c. vegetable oil
- Whisk together flour, baking powder, sugar, and salt in a large bowl. Set aside.
- Beat egg yolks until pale yellow, then whisk in milk. Add to dry ingredients and stir gently, until lumps are mostly gone but not entirely. Stir in vegetable oil until there’ s no oil floating on the surface.
- In a clean bowl, whisk the egg whites vigorously. When they become frothy, sprinkle a pinch of cream of tartar over the top, and continue whisking until stiff, shiny peaks form.
- Fold egg whites very gently into the batter, stirring with an up and down motion 5-10 times. When you are done, there should still be streaks of white egg in the otherwise yellow batter.
- Cook waffles according to how your waffle iron cooks waffles. Don’t forget to spray iron with pam to prevent sticking! Serve waffles with strawberries and whipped cream, maple syrup and butter, or whatever else you want.
Dining and Cooking