This weekend my son had a sleepover and the boys requested waffles. I thought that sounded like a fine idea, and I modified my regular recipe a bit to incorporate some whole wheat flour. We had really fresh organic eggs that made the waffles especially light. Here’s the recipe:
Light, Crispy, Golden Waffles
- 1 1/4 cups unbleached, all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 3/4 cup milk
- 1/2 cup vegetable oil
- 2 eggs, separated
Preheat the waffle iron, lightly greasing it if you don’t have the nonstick variety. In a medium bowl, whisk together the flours, baking powder, sugar and salt. In a separate bowl, whisk together the milk, oil and egg yolks. In yet another bowl, use an electric mixer to beat the egg whites until stiff. Pour the milk mixture into the flour mixture all at once, and stir just until most of the lumps are smooth. Use a rubber spatula to fold in the egg whites until they are nearly incorporated and the batter is still light.
Here’s how it looks when adding the egg whites:
And here’s how it looks after folding them in:
Pour the batter in the preheated waffle iron. Ours uses about 1/2 cup of batter per small waffle:
Cook until golden brown. This mixture fills our waffle iron three times, making about 12 waffles.