by Sabastian | November 21st, 2010
Real Stand-Up Fluffy Waffles
Fluffy is airspace and in this case it is provided by whipped egg whites. If you make extra, the leftovers can be frozen for a taste treat another day. (see note)
• 1-¾ cups all-purpose flour
• 2 tbl sugar
• 1 tbl baking powder
• ¼ tsp salt
• 3 eggs
• 1-¾ cups milk
• ½ cup cooking oil, olive oil or melted butter
• 1 tsp vanilla
In a bowl stir together Dry ingredients. Separate yolks form whites. Whip egg whites to a peak. In another bowl stir together remaining wet ingredients.
Mix together wet and dry mixtures. Fold in Whites
Pour 1 cup batter onto grids of a preheated, lightly greased 7” waffle baker. Do not open until done (approx. 3 min.) Use a fork to lift waffle off grid. Repeat with remaining batter. Makes six waffles.
For Buttermilk Waffles: Reduce baking powder to 1 tsp and add 1/2 tsp baking soda. Substitute 2 cups buttermilk for the 1-¾ cups milk.
Note: Freeze the left-overs between wax paper sheets for toasty taste treats later.
