From the better homes and gardens cook book. I have the same exact waffle recipe memorized. Last time I was lazy and neglected to beat the egg whites separately and they came out too dense and nonabsorbent. I always have to relearn that lesson.
Yup, but I never bother with separating the eggs, just make the batter before preheating the waffle iron, letting the batter sit for 5-10 minutes makes for fluffy waffles, though we’ve also switched to oat milk, which might behave differently too (I don’t recommend oat creamer though, made them too floppy, thought they did get a crispy layer after 30 seconds out of the iron.
I have waffles memorized:
1.75 cups flour, 1tbsp baking powder, 0.25tsp salt, 2 eggs, 1.75 cups milk (creamy oat milk actually is even better), 0.5 cup canola oil.
We do fast for dinner once a week and this is my sons favorite, and my wife can’t eat dairy.
From the better homes and gardens cook book. I have the same exact waffle recipe memorized. Last time I was lazy and neglected to beat the egg whites separately and they came out too dense and nonabsorbent. I always have to relearn that lesson.
Yup, but I never bother with separating the eggs, just make the batter before preheating the waffle iron, letting the batter sit for 5-10 minutes makes for fluffy waffles, though we’ve also switched to oat milk, which might behave differently too (I don’t recommend oat creamer though, made them too floppy, thought they did get a crispy layer after 30 seconds out of the iron.