Stiff peaked egg whites folded into an already light batter and cooked in a waffle iron create a plate filling spread of crevices that perfectly capture all the sweet, fruity, creamy goodness of chosen toppings.
Because, let’s be honest, isn’t the life purpose and existence of waffles simply to hold all the yumminess you decide to put on top?
*Note-These waffles can be adapted to gluten free by substituting the all purpose white flour with almond and oat flour. Resulting waffles are a bit more dense and not quite as light, but definitely just as tasty!
In our house, we double or even quadruple this recipe for extras to pop in the freezer. On busy mornings, these are easily popped in the toaster for a quick breakfast.
Top with a cooked egg and a few slices of cheese or sauteed veggies instead of syrup and cream for a lighter breakfast option.
2 cups unbleached, all purpose flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
3 eggs, separated
2 cups milk, (or 1 cup milk and 1 cup buttermilk)
1/4 cup olive oil
Preheat waffle irons and spray with cooking spray or brush well with olive oil. Respray or brush in between waffles as needed to prevent sticking.
In a large bowl, stir together flour, sugar, baking powder and salt.
In a separate smaller bowl, combine egg yolks, milk and/or buttermilk, and oil. Beat well.
Make a well or hole in the middle of the dry ingredients. Pour wet ingredients into well and mix just until incorporated.
In a stand mixer or with immersion blender, beat egg whites until stiff peaks form.
Carefully fold egg whites into batter, being cautious not to over mix.
Place approximately 1/2 cup batter in each square of a large waffle iron or 3/4 cup in a circular waffle iron. Bake until done according to waffle iron instructions.
Makes 8-12 waffles depending on size of waffle iron