Robyn Lee was the first person to tell me about this waffle recipe, and I don't think it was a coincidence that she told me about it when we were both eating dinner with her friend Greg. Greg emailed Robyn this recipe a while ago, and he found it on this blog, which found it in the Better Homes and Gardens Cookbook. And then Robyn blogged about it. Got that? No matter. This recipe produces light, crisp, slightly moist, seriously delicious waffles. 'Nuff said.
Sunday Brunch: The Greatest Waffle Recipe Ever
About This Recipe
|This recipe appears in:||Waffleizer: A Blog of Waffle Iron Recipes The Year That Was: Top 10 Posts on Serious Eats Good Hangover Breakfasts Photo of the Day: Texas Waffle This Week's Tasty 10 This Week in Recipes|
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 egg yolks
- 1 3/4 cups milk
- 1/2 cup canola oil
- 2 egg whites
In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
In another bowl beat egg yolks slightly. Stir in milk and oil.
Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
In a small bowl beat egg whites until stiff peaks form (tips stand straight up).
Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.
Spoon waffle batter into your waffle iron, making sure not to overfill it.
Serve with real maple syrup and unsalted butter.