My mom makes the best waffles. I can say this with complete confidence, as when I first lived on my own, I tried every waffle recipe I could find. Frankly, they all sucked.
I realized from early on the importance of separating eggs when it comes to waffles. Betty Crocker didn’t separate her eggs. Her waffles stunk. Trust me, I made them not once, but twice. I made the Better Homes and Gardens waffles, the Family Circle waffles…none of them reminded me of home. Bisquick probably made better waffles than these impostors. I know I’m spoiled because I grew up with waffles made from scratch, from a recipe that doesn’t just throw eggs into the batter, but actually has you take the time to beat the egg whites so you end up with a proper waffle…but shouldn’t we be spoiled when it comes to our special breakfast food? Or in my case, occasional dinner food? I think so.
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 overmix or the waffles will end up tough). Fold in the egg whites. Add the melted butter and vanilla, fold until combined.
Preheat the waffle iron (regular, Belgian, it doesn’t matter). Pour in enough batter to cover the bottom, bake until brown or the waffle stops steaming.
*A side note for you healthy people out there…you can substitute 1 cup of whole wheat pastry flour for 1 cup of the all-purpose flour. The end result won’t be quite as delicious, but it’s still better than the impostors I mentioned above.