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Waffles

Light and fluffy waffles with deep pockets, perfect for holding syrup and toppings. A classic breakfast treat that's crispy on the outside and tender on the inside.

35 minMediumServes 4380 cal/serving

BelgianBreakfastWaffle MakerVegetarianPork-FreeNightshade-Free

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Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 2 eggs, separated
  • 2 cups milk
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup, for serving
  • 1 cup fresh berries, for serving
  • 1/2 cup whipped cream, for serving

Instructions

  1. 1

    Preheat your waffle iron according to manufacturer's instructions.

  2. 2

    In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1/4 cup granulated sugar.

  3. 3

    In a separate bowl, beat the yolks of 2 separated eggs, then add 2 cups milk, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract. Mix well.

  4. 4

    Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.

  5. 5

    In another bowl, beat the egg whites until stiff peaks form.

  6. 6

    Gently fold the beaten egg whites into the batter.

  7. 7

    Lightly grease the waffle iron with cooking spray or brush with oil.

  8. 8

    Pour the appropriate amount of batter onto the preheated waffle iron (usually about 1/2 to 3/4 cup, depending on your waffle iron size).

  9. 9

    Close the lid and cook until golden brown and crisp, about 3-5 minutes or according to your waffle iron's instructions.

  10. 10

    Serve immediately with 1/2 cup for serving maple syrup, 1 cup for serving fresh berries, and 1/2 cup for serving whipped cream.

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Questions

Why does Waffles say not to overmix?

Step 4 reads: "Pour the wet ingredients into the dry ingredients and mix just until combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 4 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for maple syrup in Waffles?

The entry for Waffles calls for 1/2 cup maple syrup, for serving. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Can I make Waffles dairy-free?

Yes. The dairy in Waffles is 2 cups milk, 1/4 cup unsalted butter, melted, 1/2 cup whipped cream, for serving. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Waffles gluten-free?

Yes. The gluten in Waffles is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Waffles contain eggs?

Yes: 2 eggs, separated. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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