Breakfast is one of my favorite meals of the day, hands down.
Waffles, pancakes, oatmeal, eggs, french toast, sausage, bacon, I mean, come on. Do I really need to say more?
This waffle recipe uses one of my favorite tricks for creating the ultimate level of fluffy airiness that we all crave in a waffle. The secret ingredient: whipped egg whites. It’s a really simple process of separating the egg whites from the egg yolks and then whipping the egg whites to soft peaks.
Let’s break that down some more.
To separate the egg whites, crack the egg as you normally would, but try to keep the yolk in one half of the egg. Carefully slip the yolk to the other eggshell, letting just the egg white slip through the cracks. Keep switching the egg yolk from shell to shell until all the egg white has dropped into the bowl. Be careful not to break the egg yolk though. Believe me, it gets easier with practice!
Once the egg whites are in a bowl, just whip them up with a mixer. Soft peaks mean that if you dip a spatula into the egg whites and stand it up, the egg whites will form a sort of mountain peak that should hold its shape. If the egg whites immediately slide down the spatula, you need to whisk them more. It should only take about a minute or two.
You can apply this egg white trick to really anything! Even if you are using just a boxed mix of waffles, by using this egg white trick you can make them fancy waffles, and no one will ever know you were using a boxed mix!
2 cups of flour
3 tablespoons of sugar
1 tablespoon of baking powder
A pinch of salt
1 1/2 cups of milk
2 eggs, separated
6 tablespoons of melted butter
1 teaspoon of vanilla bean paste
1//2 teaspoon of cinnamon
A pinch of freshly grated nutmeg
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, grated nutmeg, and salt. Make sure all the ingredients are evenly distributed.
In a measuring glass, combine milk, 2 egg yolks, melted butter, and vanilla bean paste. Whisk them together and pour into the dry mixture.
Slowly stir the mixture together until just combined. A few lumps are okay!
In a separate bowl, add the two egg whites. Using a hand mixer, or a stand mixer. Whip the egg whites on high until soft peaks form.*
Place a large spoonful of egg whites into the waffle batter. Taking a large spatula, gently fold the egg whites into the waffle batter. Keep adding the egg whites to the mixture until all the egg whites have been folded into the batter.
The batter should look lighter and fluffier after all the egg whites have been added in.
Using a 1/4 cup measure, pour the waffle batter into the waffle maker and close the lid, waiting until the waffle is ready before opening.
Serve waffles immediately with a little bit of butter and warm syrup. Store any extra waffles in an airtight container.
Forget about those frozen waffles and let yourself be swept off your feet by these waffles instead! They are fluffy, airy, and full of flavor! Honestly, I’ve eaten these just warmed up all by themselves. The nutmeg and cinnamon add a lovely warmth and coziness to the waffles while the vanilla bean extract adds a perfect touch of sweetness. Your mornings just got a whole lot sweeter.
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