2 c flour
2 t baking powder
4 large eggs, separated
2 T sugar
1/2 t vanilla
4 T butter, melted
2 c milk
non-stick cooking spray
Preheat belgian waffle iron. In medium bowl sift together flour and baking powder. Set aside. In second bowl beat together egg yolks and sugar until sugar is dissolved. Add vanilla, melted butter and milk to eggs and sugar, whisk to combine. Combine egg-milk mixture with flour mixture and whisk just until blended. Do not over mix, small lumps will remain.
In third bowl, beat egg whites with an electric mixer until soft peaks form. Gently fold egg whites into waffle batter (use a wooden spoon or spatula to fold) approximately 40 strokes.
Coat waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook until golden brown, about 2 to 3 minutes. Top with butter and real maple syrup. Serve immediately. Makes 20 4-inch waffles.
I just have one word... salivating.
ReplyDeleteThis recipe makes 20 waffles, and try as we might to eat them all we still had some leftover. Waffles can be kept up to a week in an airtight container in the fridge and reheated in the toaster for almost the same result as directly from the iron.
ReplyDeleteThis recipe was adapted from Emeril Lagasse. It's the best waffle recipe I've tried... and I've tried a lot.