Having a basic waffle recipe in your arsenal is clutch. This one should suit most tastes, it’s not too sweet but it’s fluffy and doesn’t take long.
They have a high calorie count (at 300 calories per waffle) but they are from scratch and could easily be made organic. They also freeze beautifully, wrapped in wax paper and stored in a ziploc bag.
Adding the milk.
Here is what the whites should look like.
You can make them as thick or thin as you like. I use a half cup measure for each waffle. I prefer that they not spill over the edge. Waffle makers are a bitch to clean. Am I right?
For fun, i combined 1 cup of frozen berries, 1 tablespoon lemon juice, 1 tablespoon water and 1/2 teaspoon of cornstarch in a small pan and simmered it over low heat until it had the consistency of jam.
Then i topped my waffles with it.
1 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/2 teaspoon cinnamon (optional)
2 eggs, separated
1/2 cup butter, melted
1 3/4 cups milk
1/2 teaspoon pure vanilla extract
instructions and directions:
In a large mixing bowl, combine all the dry ingredients together. Stir well.
Separate the eggs. Put the yolds in the dry ingrediens and the whites into their own small mixing bowl.
Beat the whites until they stiffen.
Add milk, vanilla and melted butter to the dry ingredents and blend together until combines.
Fold in the egg whites and set aside for 5 minutes.
Ladle into waffle iron and cook until desired.
adapted from food.com