Waffles
This waffle batter gets its light, crisp texture from whipped egg whites folded in at the end. Separating the eggs takes a few extra minutes, but the result is airy inside with a good crust from the hot iron. The batter uses pantry staples, including flour, milk and oil, and makes enough for several waffles. A layer of thin apple slices pressed into the batter makes an easy variation.
Instructions
Lightly brush both grids of the waffle iron with oil, close it, and let it preheat following the manufacturer's directions.
In a small bowl, beat the egg whites until they hold stiff peaks but have not turned dry. Set them aside.
In a large bowl, beat the egg yolks until they are thick and pale lemon in color. Keep beating while you add the milk and the oil.
Add the flour, sugar, baking powder and salt to the yolk mixture and beat until the batter is smooth. Gently fold in the beaten egg whites so you keep as much air in the batter as you can.
Pour 1 cup (240 ml) of batter onto the heated grid, close the lid, and cook following the manufacturer's directions for your iron.
For apple waffles, spread ¾ cup (180 ml) of batter on the grid, quickly cover it with thinly sliced apples, then close the lid and cook as usual.
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