Most of us have had the unfortunate experience of trying to make waffles at home, only to find them dense and lackluster. Try this recipe and you will end up making waffles every Sunday morning like we do!
(I’ve converted this to volume measurements, so you don’t have to use a scale. Please measure your ingredients as precisely as you can.)
2 cups of all purpose flour
1/2 tsp fine grain sea salt or table salt
1 TB baking powder
3 eggs, separated (not too cold)
1 1/2 cups whole milk
1tsp real vanilla extract
1 stick butter, melted
2 TB plus 3/4 tsp sugar
In a large mixing bowl, combine flour, salt and baking powder. Stir with a whisk to aerate (instead of sifting).
In another bowl, combine egg yolks, milk, melted butter and vanilla.
In a standing mixer or with hand mixer, whip the egg whites until peaks just start to form. Add the sugar, slowly and whip until stiff peaks form.
Combine the wet and dry ingredients. Mix until incorporated. Do not overmix or gluten will form and make your waffles dense!
Fold in egg whites carefully to avoid deflating them.
Make waffles with your waffle iron according to manufacturer’s directions. Serve with softened butter and maple syrup or fruit compote.
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
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