World’s Best Waffles
By Poog • 23:06 on Monday, February 28, 2005 • 1 response
These are really sort of the classic waffle (American, not Belgian). They’re light, fluffy, and crisp on the outside. The plain ones are good with anything, and the corn ones are amazing with maple syrup and butter. They’re only good hot, so invite a friend over for breakfast!
- 1 ¾ C all-purpose flour
- 1 T baking powder
- ¼ t salt
- 2 egg yolks
- 1 ¾ C milk
- ½ C cooking oil
- 2 egg whites
- 6 oz canned corn kernels (drained)
Optional:
- Sift together flour, baking powder and salt. In another bowl beat eggs yolks with milk and oil. Add liquid ingredients to dry all at once and stir until just combined but still slightly lumpy.
- In another bowl, beat egg whites until still peaks form. Gently fold beaten egg whites (and corn, if desired) into batter, leaving a few fluffs of white. Do not overmix; if you overmix the waffles will be tough and not fluffy.
- To keep waffles from sticking to grid, use that spray-on oil stuff. Cook on waffle iron until done to taste and serve with choice of toppings.
*Recipe adapted from the Better Homes and Gardens Cookbook.