Waffles
Posted on 10. Jul, 2010 by catherine in Breakfast
I heart waffles. I do not heart waffle mixes. They always taste chemically to me (is chemically a respectable adverb? I should probably know that).
The above dilemma led me to scour the internet. Fortunately, I found one that darn near reaches perfection. I could not resist my added touch, of course. 
You will have an extra step, although I think it makes a difference. Try these when you have a little time to savor. They work perfect for lazy weekend mornings. I like to make a double batch since they freeze well. A single batch never lasts long in my house.
Oh yes, and do eat these with real maple syrup. You are welcome.
Waffles
makes enough for two semi-hungry adults, one “starving” child and one hungry preschooler
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 2 T. sugar
- 1+1/2 cups milk
- 6 T. canola oil or oil of your choice
- 2 eggs, separated (see directions for explanation)
Directions: mix all the dry ingredients together. Mix the milk, oil together. Then comes the fun part….
Carefully separate the 2 egg whites into a small bowl like this and whisk until soft peaks form. Place the yolks in the bowl containing the milk and oil. Use a small bowl to keep air moving directly into the egg whites. This picture shows the aftermath of whisking the egg whites until soft peaks form. Save your wrists and use a whisk attachment on your hand blender.
[I take this egg white part seriously because the success of these waffles depends on this! Some tips that have helped me: make sure no egg yolk sneaks into the whites or you will not have those soft peaks form. Use a small bowl (this will save you a minute or two, trust me on that one). Be patient. I promise you, the effort pays off.]
So at this point we have the dry stuff, the milk/oil/yolk mixture, and the whipped egg whites.
Add the milk mixture to the flour using a whisk. Don’t overbeat. [Scary veiny hand alert!]
Carefully fold in egg whites. Use a spatula to make this easier. Again, do not overmix.
In fact, the final result will look something like this. Notice how you can still see little bits of egg white. It’s all good, baby…it’s all good….
At this point you can heat up that waffle iron to medium-high heat. Cook according to your waffle iron’s specifications. Even though this recipe has a decent amount of oil, you will want to spray the iron each time with nonstick spray. Unless, of course, you have a super fancy schmancy waffle iron with awesome nonstick coating. I have a $10 waffle iron so no dice for me there.
I know it’s just me, but I am amused by the thought of waffles served up on fine china…
Happy eating, sir or madam!
