And while you can use pancake batter in a waffle iron and get decent results, waffles are better when they are airy on the inside and crispy on the outside. This recipe adds a little cinnamon, which I think goes beautifully with maple syrup. If you're planning an incompatible topping, you could leave the cinnamon out or substitute a different spice (dried lemon or orange zest, a small dash of almond extract, your pantry's the limit)
- 1 3/4 cups all-purpose flour
- 1 Tbsp baking powder
- 2 Tbsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 egg yolks
- 1 3/4 cups milk
- 1/2 cup cooking oil
- 2 egg whites
- Heat your waffle iron according to the directions.
- Combine all of the dry ingredients in a large mixing bowl with a whisk. Set aside.
- In another bowl, beat the egg whites to stiff peaks. Set aside.
- In a third (and final, I swear!) bowl, whisk the egg yolks, milk, and cooking oil.
- Add the liquids (minus the egg-white-foam) to the dry ingredients, and blend. I use a hand mixer here (since its already dirty from the egg whites), but stop just after all of the major lumps are gone.
- With a spatula, fold the egg whites into the batter.
- Spray your waffle iron with cooking spray (go without if you're brave and your iron is especially new, but mine always stick if I skip this step).
- Pour batter into the iron, close, and cook until the steaming stops and the waffles are a light golden brown.
You don't absolutely need a hand mixer for this recipe, but I hope you have strong wrists. And if all you have is a stand mixer, good luck. My 5-qt Kitchenaid is useless at whisking less than half a dozen egg whites.
If you aren't loading cooked waffles directly onto empty plates, then you may want to let them cool in a single layer on a wire rack before stacking. If you are making a lot of them, heat your oven to 200, put the cooling rack onto a cookie sheet (or re-purpose your broiler pan), and keep your waffles warm in the oven until its time to eat. If you let them get steamy, then you will have a plate full of soggy odd-shaped pancakes to serve.
If you have extra waffles, put them in plastic bags in the freezer. Pop one or two directly from the freeze into the toaster oven for a quick breakfast. And these are heck of a lot cheaper than the supermarket brands.