These waffles are light and delicious and just the tiniest bit sweet. The recipe is about as simple as anything you'll ever make -- and the waffles keep great in the fridge or freezer, too. A lot of times I'll double this (it makes 5-6 waffles) and we'll have waffles all week for breakfast before school. We just take them out of the fridge and throw them in the toaster and they're perfect.
Here you go:
Best Waffles Ever
2 eggs, separated
1 3/4 cups flour
1 3/4 cups milk
2 Tbsp sugar
1/4 cup vegetable oil
4 tsp baking powder (yes, that's a Tbsp and a tsp. But whatever)
1 tsp salt
Beat the egg yolks in a medium mixing bowl.
Stir in the milk and oil.
Add the dry ingredients and stir until big lumps disappear. (I use the same whisk I used for the egg yolks and liquids and just kind-of fold. Takes 20 seconds, really.)
Beat the egg whites until stiff and fold them into the batter.
Bake and serve.
Yep, that's it. It's seriously easy, folks. Just make sure you're using a regular waffle iron and not one for Belgian waffles, because this batter is a little too light to work for the deep-pocketed Belgian waffles.