Okay everyone, get ready for some great waffles! I’ve been trying to find an amazing waffle recipe separate from our Easy Sourdough Waffles, for those who are not sourdough fans, or who don’t have sourdough starter on hand. If that’s you, then here’s a recipe you’re sure to love! I tried a variety of basic and quick waffle recipes and learned that the seemingly tedious task of separating the egg whites and beating them until they are stiff-are quite important if you want light and fluffy waffles, but don’t worry, I’ll give you some tips to make the process quick and painless. 😉
The first time we made waffles similar to this, I gave my husband the task of beating the eggs until stiff, and after 5 minutes they were slightly foamy, but no where near stiff. We gave up and just threw them in as they were and [nearly] vowed to never make another waffle recipe that called for stiff eggs whites. But later, after trying a few waffle recipes (that were non-sourdough, because those Easy Sourdough Waffles are still one of my absolute favorites!) that didn’t call for the infamous stiff egg whites, and eating what tasted like dry [heavy] bread, I decided to try again. And to my joy, I discovered that the eggs whites can reach their stiffened state in under 2 minutes if you do the following: Use as small a bowl as possible (like a bowl the size of a cereal bowl), and mix them on high speed. That’s it! How we missed that to begin with I’ll never know (maybe it was lover’s bliss-it can cause you to miss stuff like that). But hopefully now it’ll be a painless process for you. 😉 Enjoy!
- 2 cups flour (I like using 1 cup of all-purpose flour and 1 cup of whole wheat flour)
- 1 tablespoon of honey or white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 2 cups milk (or milk substitute)
- 1/4 cup oil (I use Olive Oil-but any kind will work)
- Combine all ingredients except egg whites.
- Beat egg whites until stiff peaks form (use a small bowl-as small as you can, and beat on high speed to make this process go quicker).
- Gently fold the egg whites into the batter. Cook batter in waffle iron on high heat until golden brown (my waffle iron needs approximately 3/4 cup of batter to make a full waffle-but all waffle irons are different so measure yours accordingly).
- Serve immediately, or cool and freeze for later.
- Top with butter and syrup, or whipped cream and fresh berries. Enjoy!