Waffles - Whip it Good.

psst...  The secret to waffles is whipped egg whites.

Shout out to my Uncle who taught me that.

With all the snow this past weekend, we hunkered down at our house.  What else to do but cook?  Because I refused to equate waffles with pancakes, they are a bit more of a treat, because they are a bit more labor intensive.

Worth it.

The concept is simple.  Mix the dry, mix the wet, whip the egg whites.  Then fold it all together.

The result is amazing.  You get the brown crisp crust, with light and fluffy interior.

Disclaimer:  these are NOT healthy.

In our house we don't often have syrup, but thanks to my talented aunt we often have raspberry jam. That is exactly what we put on ours most recently, along with a drizzle of honey,

Recipe

makes 4 large waffles

1. Mix the dry. Combine 2 cups of flour,  3/4 cups of sugar, and 3 tsp baking powder.
2. Mix the wet. Add 1 stick of melted butter to 2 egg yolks.  (Be sure the butter is not too hot so you don't cook the egg.)  Wisk in 1 1/2 cups of milk and 1 tsp of vanilla extract.
3. Whisk the whites. Wisk 2 egg whites until stiff peaks form.

Hint:  Tip the bowl towards you, so make contact with more whites and lift the whites up in a circular motion. Also use the largest wisk you own.

4. Add the wet to the dry. Combine.
5. Fold the whites in. Gently.
6. Cook. Following your waffle makers instructions.  There is so much butter chances are you do not need to lubricate the griddle.

Freeze the leftovers.

Wrap individual portions in plastic and put in freezer safe plastic bags. Reheat in the toaster just like you would do for the processed classic.  Leggo my Eggo.

Enjoy.

What is your favorite way to top waffles?