Perfect for breakfast or a dessert, these waffles are easy to make
Prep Time: 10M
Cooking Time: 20M-25M
Serves: makes 6-8 waffles
- 1 cup plus 2 tbsp all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 1/4 cups whole milk
- 5 tbsp butter, melted
- 2 large eggs, separated, at room temperature
- 1 tsp pure vanilla extract
- Preheat a waffle maker. Preheat the oven to 200°F (95°C). Whisk the flour, sugar, and baking powder together in a bowl to combine. Make a well in the center. Whisk the milk, melted butter, egg yolks, and vanilla in another bowl. Pour into the well and whisk, until just combined. Do not overbeat.
- Beat the egg whites until soft peaks form. Fold the whites into the batter.
- Following the manufacturer's instructions, ladle the batter into the center of the waffle iron and close the lid. Cook until the waffles are golden and the batter stops steaming. Serve waffles immediately, or transfer to a baking sheet and keep warm in the oven while making the remaining waffles.
- waffle iron
- freeze for up to 1 month
- Prepare ahead: Although best eaten as fresh as possible, you can make waffles up to 24 hours in advance and reheat in a toaster.
- Good with fresh maple syrup and butter for breakfast, or topped with whipped cream and mixed berries for dessert.
Buttermilk Waffles: Substitute buttermilk for the milk and add another 1 tsp baking powder.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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