My Swedish aunt makes the best waffles ever – crispy on the outside, tender on the inside. They are a bit of a project, but the best part is that they freeze really well too. We freeze them between sheets of parchment, then pop them in the toaster for a quick breakfast.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- 1 pinch fine salt
- 2 eggs, separated
- ½ teaspoon vanilla extract
- 1 ¼ cups whole milk
- 6 tablespoons melted butter
Directions
Step 1
Sift flour, sugar, baking powder, and salt into a large bowl. Stir egg yolks and vanilla extract into flour mixture. Mix milk, alternating with butter in 3 to 4 additions, into flour mixture until batter is smooth.
Step 2
Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Gently fold egg whites into batter; let rest 10 to 15 minutes.
Step 3
Preheat a waffle iron according to manufacturer's instructions.
Step 4
Spoon batter into the waffle iron and cook according to manufacturer's instructions.
Cook’s Note:
I used aluminum-free baking powder.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 288 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat9g | 44% |
Cholesterol98mg | 33% |
Sodium396mg | 17% |
Total Carbohydrate31g | 11% |
Dietary Fiber1g | 3% |
Total Sugars7g | |
Protein7g | |
Calcium210mg | 16% |
Iron2mg | 11% |
Potassium133mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this