2 cups flour
1 tbsp baking powder
1 tsp salt
3 large eggs, separated
2 tbsp granulated sugar
1 ¾ cups milk
½ tsp pure vanilla extract
½ cup (1 stick) unsalted butter melted
NOTE: if you like a crispier waffle use 1 ½ cups of flour & add ½ cup of cornstarch. You can also add 2 tbsp of cornmeal (optional).
In a large bowl, sift or whisk together flour, baking powder & salt (cornstarch & cornmeal if using) to blend thoroughly; set aside. In mixer bowl, beat egg whites until soft peaks form. Add sugar; continue beating just until stiff peaks form; set aside. Which together egg yolks, milk & vanilla. Using rubber spatula, stir milk mixture into flour mixture, blending just until dry ingredients are moistened. (there should still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten egg whites until combined. Pour batter onto hot, greased waffle maker and bake. Makes about 5 ½ cups batter.
This recipe is easy to make but takes a little more time with separating the eggs and making peaks. But it was worth it very soft and tasty waffles. I was hoping to have some waffles to freeze for weekday meals but this batch wasn’t very big. Two adults and one child ate breakfast from this batch and we only had 2 ½ waffles left to freeze. I thought I would give it a shot anyway. We froze them & a few days later I had a breakfast request for waffles. I pulled them out & put them in the toaster…this didn’t work well since they are larger waffles and they fell into the four pieces when trying to pry them apart. I put the toaster on warm and they ended up a little mushy. They were still edible but not great.
All in all I would recommend this recipe if making them fresh but wouldn’t freeze them.