2 Feb


With yet another snow day this week, I had time to make waffles for breakfast. These were the best ones I’ve made yet. Don’t get lazy when it comes to beating the egg whites — they help make the waffles nice and crispy.

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites


  1. In a medium mixing bowl stir together flour, baking powder, salt and sugar. Set aside.
  2. In another bowl beat egg yolks slightly. Stir in milk and oil.
  3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy but try to avoid large clumps of flour).
  4. In a small bowl, using an electric mixer, beat egg whites until stiff peaks form (tips stand straight up).
  5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Be careful not over mix.
  6. Spoon waffle batter into a preheated waffle iron, making sure not to overfill it. Cook until waffle is golden brown. Serve immediately.

Recipe adapted from Serious Eats



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