Waffles

I've tried a few different recipes but keep coming back to these. They make a pretty regular appearance at our house. They are the best simple waffle, when you don't want the Belgian variety.  But, I may be a bit biased because it's what I grew up with. I'm not sure where my mom got the recipe. Crisp on the outside and so soft on the inside. 

I did just recently get a new waffle iron that was like 3 years in the making. The decision, that is, as to what kind to purchase, was 3 years in the making. It has a few settings I had to adjust to get the best texture. There are the options for crisp exterior with soft interior, or uniform texture, then a darkness dial. Turns out, setting it to uniform texture with the darkness dial slightly above medium did better than actually just setting it to crisp exterior, soft interior (at least with this recipe). Having options is good. Anyway you need to try these. I like to occasionally double the recipe to have a freezer full. They are just as good toasted from frozen another morning when you don't have time for fresh waffles. And a million times better than eggo waffles. 

Waffles

Makes 10, 7 inch waffles 

Ingredients

2 cups flour

4 teaspoons baking powder

1/2 mounded tablespoon sugar

1/4 teaspoon salt

2 cups milk

2 egg yolks

2 egg whites

1/2 cup melted unsalted butter or oil

Directions

In a medium bowl, whisk together the flour, baking powder, sugar, and salt.

In another medium bowl stir together the milk, egg yolks, and butter.

In a small bowl with a hand mixer, beat or whisk the eggs until they form stiff peaks.

Add the milk mixture to the flour and stir until combined. It's ok if it's a bit lumpy. 

Gently fold the egg whites into the batter until it's evenly distributed with allowing a lot of egg white lumps about the size of quarters or nickles to remain. 

I pour exactly half a cup (which is the same as my ladle) onto my waffle iron. 

If not eating right away, set on a cooling rack to avoid a soggy waffle.