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 from my sister’s farm that made the waffles especially tasty.
After separating the eggs, I beat the whites until they were light and fluffy. Then I gently folded them in the batter to incorporate extra air. The result is a waffle that is both crispy and light. Drizzle with your favorite maple syrup and a little butter and you’ll be in a Waffle Wonderland.
Here’s the easy recipe:
Light, Crispy, Golden Homemade 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 the batter looks when adding the egg whites:
Gently “fold” the mixture by lifting the batter from the bottom of the bowl with the spatula, and gently laying it on top of the egg whites. Take your time and keep as much air as possible in the batter.
Here’s how it looks after folding in the egg whites:
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.