Breakfast Waffles
These breakfast waffles come together in about 15 minutes, which makes them easy to add to a morning at the last minute. The lift comes from a single technique: the egg whites are whipped to stiff peaks separately and folded in at the end, so the batter stays airy instead of dense. The ingredients are ordinary pantry items, and the result is dependable every time.
Instructions
Whisk the egg yolks and milk together in a large bowl until evenly combined.
Add the flour, baking powder, sugar and salt, and stir until the batter is well mixed. Pour in the vegetable oil and stir it through.
In a clean bowl, whip the egg whites until they hold stiff peaks. Gently fold them into the batter in the last step so the air stays in.
Preheat the waffle iron. Ladle a scoop of batter onto the iron and cook until the waffle is browned and cooked through.
Lift out the finished waffle and repeat with the remaining batter.
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