Prep 10 mins
Cook 2 mins
Reincarnated from the Frugal Gourmet's recipe, this waffle batter is made air light by the addition of a beaten egg white to produce an exceptionally crisp waffle. Best made on an older waffle iron, the teflon ones can undercook your waffles. You may need to let it continue to cook for 30 seconds even after the light goes off for a nice crunchy waffle.
- 1⁄2 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 teaspoon sugar
- 1 egg
- 1 tablespoon butter (melted)
- 1⁄2 cup milk
- Heat a waffle iron.
- Mix the flour, baking powder, salt and sugar using a whisk to combine well.
- Meanwhile, melt the butter in the microwave.
- Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix.
- Combine the milk mixture with the dry ingredients.
- Using a hand mixer, beat the egg white to stiff peaks.
- Carefully fold the egg whites into the batter (a plastic scraper works well for this).
- Cook immediately on iron.
I'm a reasonable cook who has always had a fear of homemade waffles and not much success, but these were fast, easy, and delicious. Makes 2 nice-sized waffles. I used my stand mixer to beat the egg white; came out perfectly. Made these with my teenage son who has been turning up his nose at frozen waffles. Think I will bag some of the dry ingredients so we might actually be able to do on a school morning.<br/><br/>Would like to double for the entire family -- will see how it goes.
You have no idea how happy I was to find a waffles-for-two recipe! And this does just the trick. The waffles were really light and very tasty. Perfect with some butter and syrup! Thanks so much!
Just right for two! Very crunchy and light. The instructions for the non-stick waffle iron in the intro were very helpful.