Waffles are always a delightful choice for breakfast. These are super light waffles, crispy on the outside and fluffy on the inside. The batter is prepared in two steps: start by mixing by hand the flour, the sugar, the baking powder, the salt, the milk, the melted butter, the vanilla, and then you fold in the whipped egg whites. They are yummy combined with almost anything, from butter to honey, and from jam to yogurt.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 ½ cup milk
- 2 tsp vanilla extract
- 1 stick Truly Grass Fed Unsalted butter at room temperature
- 2 eggs
- 4 egg whites
- Butter to grease if needed
- In a large bowl, combine the flour, sugar, baking powder, and salt. Add milk, vanilla extract, melted butter, the whole eggs, and mix with a whisk to get a creamy batter. Set aside.
- With a mixer, beat the egg whites until medium-stiff peaks. Mix 1/3 of the whites and the batter to make it lighter. Gently fold the remaining egg whites into the batter.
- Pre-heat the waffle maker according to appliance instructions and set color and texture options to taste. If needed, grease waffle maker cavities with butter.
- Pour about 1/3 to ½ cup of the batter into each cavity and cook waffles until golden and crispy (usually, steam stops when waffles are done). To keep waffles from getting soggy, lay them on a wire rack without overlapping while preparing all the batter.