Alternative waffle recipe

By Alex -

Ingredients

Yield: 4 servings
  • 2 large room-temperature eggs, separated
  • 1 3/4 cups all-purpose flour or 2 cups cake flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 6 tablespoons melted, cooled butter

Directions

  1. In a medium bowl or stand mixer, beat egg whites until stiff. Set aside.
  2. In a separate small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a separate medium bowl, beat together egg yolks, milk, sugar, vanilla and butter until well incorporated.
  4. Gradually add reserved flour mixture, beating only until just combined. Do not overmix.
  5. Stir in 1/4 of the beaten egg whites to lighten the batter. Then, gently fold in remaining egg whites trying not to deflate the volume.
  6. Portion into a hot waffle iron until batter is within 3/4 inch of the edge to allow for expansion (see the note, below). Start with 1/4 cup batter, but this will take a little experimentation with your particular waffle iron. Close the lid. Cook for 1 minute. Flip the waffle iron and cook for 2 minutes. Remove cooked waffle with a fork.
  7. Let the waffle iron reheat and repeat with remaining batter. Adjust the cooking time based on the results of your first waffle. Serve warm with butter and syrup or fresh fruit and whipped cream.

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