Every since I posted my homemade pancake recipe, I’ve received TONS of requests asking for a waffle recipe. Well today, I bring you a waffle recipe that is light & fluffy and made from scratch. It’s a recipe that was handed down to me from a dear old friend who has much more kitchen wisdom than myself. While I always enjoy seeing what people create today, it’s the recipes from years ago that I have an appreciation for.
There are tons of waffle recipes out there, mostly the same type of recipe, but what makes this one a tad different is the separating and beating of egg whites. This, in my opinion, is what makes them ever so fluffy. I also would prefer a bit more sugar and perhaps a few blueberries in my own waffles but I wanted to give you the basics to work with so that you can make your own to taste by simply adding fruit, a wee bit more sugar, or even a touch of honey.
And because I have two teens that eat a lot, I invested in this handy Waring Pro double waffler maker that I absolutely love!! It makes two a time and not just small waffles, but big round waffles that can be cooked to your desired crispness. (I have red but it comes in other choices too.)
- 2 large eggs, separated
- 1 1/2 c milk
- 2 T sugar
- 1 tsp salt
- 2 c flour, sifted*
- 3 tsp baking powder
- 4 T melted butter
- 1 tsp vanilla
In a medium-sized bowl, beat the egg whites until stiff. In a large bowl, beat sugar, salt and milk until smooth. Add yolks to the milk and beat until creamy. Mix in flour and baking powder (batter will be lumpy…be careful not to over mix or the waffles will end up tough). Fold in the egg whites. Add the melted butter and vanilla, fold until combined.
Preheat the waffle maker. Pour in enough batter to cover the bottom, bake until brown or the waffle stops steaming. Or in my case, until my beeper goes off!