Similar to pancakes, waffles have their fans and their foes. Some can’t stand the taste whilst others love it. Covered in syrup or honey or with nuts and ice cream and chocolate sauce. At breakfast lunch or dessert for dinner (I know Americans eat them with fried chicken and a whole lot of other crazy things for dinner but let me pretend I don’t know about that for now).
This recipe works everytime. It’s the one we would use when making waffles and ice cream at my last formal kitchen job. Once a month we would have a waffle day and lay out chocolate sauce, strawberries, whipped cream and syrup. I prefer my waffles dark and crispy but some prefer them a lighter blonde colour. It’s up to you really. Be careful though, this recipe puffs up a lot due to the whipped eggs and baking powder.
So don’t put too much on until you’ve tested a bit first. Use Spray and cook (non-stick cooking spray) a lot!
2 1/2 cups flour
2 1/2 tablespoons baking powder
1 teaspoon salt
1 heaped tablespoon sugar
4 large eggs, separated
1 cup butter, melted
4 cups milk
– Separate the egg yolks from the egg whites and whip the egg whites until stiff.
– In a separate bowl mix all the dry ingredients together
– mix the egg yolks, milk and melted butter together until well combined and then fold the flour into the wet ingredients. Whisk rapidly until all lumps are gone. If still lumpy, strain the mixture though a wire sieve.
– fold the whipped egg whites into the mixture now. Use the figure of 8 folding method as you don’t want to knock the air out the egg whites. Once well combined allow the mixture to rest for about 15 to 30 minutes before using the it.
Pour into you waffle pan. Enjoy!