- 250 g plain flour
- 1 T baking powder
- 1 t table salt
- 2 T caster sugar
- 250 mL milk
- 3 eggs (separated)
- 90 g unsalted butter (melted)
- 1 T vanilla extract
Batter: In a clean bowl beat the egg whites with a pinch of cream of tartar until stiff. Set aside.
In a large bowl place the flour, salt, and sugar. Lightly beat the egg yolks and add them to the flour mixture with the milk vanilla essence and melted butter. Beat the mixture until well combined and smooth.
Fold the egg whites gently (the idea is to retain the volume) into the flour mixture.
To Cook: When waffle iron is hot, place a third-cup of the batter in the middle of each waffle and close. Cook the waffles for 4 minutes and 30 seconds or until golden brown. Remove it from the iron and keep the waffle warm while you cook the remaining batter.
To Serve: Serve the waffles warm with maple syrup and ice-cream or bacon or your choice of topping e.g., mixed berries with cream and a raspberry coulis.
You can add other flavours to this mixture such as crushed pecans, chopped dried fruit, cinnamon, or try replacing the sugar with honey, golden syrup or maple syrup, or replace all or some of the milk with buttermilk. See our recipe for Traditional Waffles.
SJ Note: Very tasty! They don't seem to rise like they should - but I'm not sure if perhaps my waffle iron isn't hot enough, or it's the recipe (relying only on the egg for leavening is a bit odd). Need to play around with other recipes to rule out the waffle iron.