Perfect for breakfast or a dessert, these waffles are easy to make. Good with fresh maple syrup and butter for breakfast, or topped with whipped cream and mixed berries for dessert.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time20 min
Cooking Time - Text25
Make Ahead RecipeYes
OccasionCooking for a date, Family Get-together
Taste and TextureButtery, Crisp, Light
Type of DishBread, Quickbreads
- 1 cup plus 2 tbsp all purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1¼ cups whole milk
- 5 tbsp butter, melted
- 2 large eggs, separated, at room temperature
- 1 tsp pure vanilla extract
- Waffle iron
Preheat a waffle maker. Preheat the oven to 200°F (95°C). Whisk the flour, sugar, and baking powder together in a bowl to combine. Make a well in the center. Whisk the milk, melted butter, egg yolks, and vanilla in another bowl. Pour into the well and whisk, until just combined. Do not overbeat.
Beat the egg whites until soft peaks form. Fold the whites into the batter.
Following the manufacturer's instructions, ladle the batter into the center of the waffle iron and close the lid. Cook until the waffles are golden and the batter stops steaming. Serve waffles immediately, or transfer to a baking sheet and keep warm in the oven while making the remaining waffles.
Buttermilk Waffles: Substitute buttermilk for the milk and add another 1 tsp baking powder.
Prepare ahead: Although best eaten as fresh as possible, you can make waffles up to 24 hours in advance and reheat in a toaster.
Freeze for up to 1 month.
2008 Dorling Kindersley