I use this recipe for a quick and easy waffle breakfast! The batter is even good when made ahead and refrigerated. So many times we make it the night before and just pour right into the warm Waffle Maker for a really quick breakfast! Yummy!!!! My Favorite way to have them is simply butter and syrup. oh myyyyy so good! Here ya go!
1¾ cups Flour
1½ cups Milk
2 Eggs (extra-large, separated)
3 tablespoons Sugar (can be omitted for savory waffles)
3 tablespoons Salted Butter (melted)
In Mixing Bowl:
Combine Egg Yolks, Milk and Sugar.
Beat to a light creamy yellow.
Add Flour. Stir only to combine.
Add Butter. Combine.
In Separate Bowl: Beat Egg Whites to Stiff Peaks.
Be aware there is no leavening ingredient in this recipe.
Your fluffiness or “lift” is coming from the structure of your egg whites.
Fold Whites into the batter carefully, trying to maintain egg white structure.
This process seems more complicated than it really is. The egg whites make the batter light and fluffy without the addition of baking powder or baking soda. This leaves the product light and crispy but not heavy on the tummy.
Pour Batter into heated and greased Waffle Iron. Cook to manufacturer‟s directions.
Serve at Golden Brown, with a pat of butter and favorite syrup or even a nice fruit compote.