Next to German Pancakes, waffles have got to be my family’s favorite breakfast item. However, I have yet to find a good from scratch recipe for basic waffles. I love to make the Waffles of Insane Greatness and Tender Sour Cream Waffles in my Belgian waffle maker, but I have never been impressed with any basic recipe I have made for my regular waffle maker. I have just relied on good old Hungry Jack mix, which is the best store bought mix in my opinion. Well, I now have a good from scratch recipe I can go to.
This waffle does require you to take the extra step of separating the eggs and whipping the whites, but is well worth it. You end up with this delicious sponge-like waffle rather than the cakey consistency I get from my go to store bought mix. I serve my waffles up with some syrup, fresh raspberries, and sweetened whipped cream. I also doubled the recipe and had extras for breakfast during the week. I just place them back in the waffle iron on the lowest setting to reheat.
- 1¾ cup flour
- 2 tsp baking powder
- 1 Tbsp sugar
- ½ tsp salt
- 3 eggs, separated
- 1½ cups milk (I used skim)
- ⅓ cup canola oil
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- In another large bowl, beat the egg whites with a mixer until soft peaks form. Set aside.
- In a medium bowl, whisk the egg yolks until well blended then whisk in the milk and oil.
- Add the milk mixture to the dry ingredients until the lumps are mostly gone.
- Then add the egg whites and gently fold in. There may be streaks or small lumps of eggs whites in the batter, this is ok.
- Cook in waffle according to manufactures instructions. I got 9 waffles out of my maker .
Recipe adapted from Katie at the Kitchen Door.