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This recipe has been handed down in my family and has become a favorite. If you have leftover waffles, they are great to freeze and then toast at a later time. I usually make a double recipe and then have plenty of leftovers for the kids to have for breakfast before school.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons white sugar
- ½ teaspoon salt
- 2 egg whites
- 2 egg yolks
- 2 tablespoons grated lemon zest
- 1 teaspoon vanilla extract
- 2 cups milk
- 6 tablespoons butter, melted
Directions
Step 1
Preheat a waffle iron according to manufacturer's instructions.
Step 2
Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.
Step 3
Cook the waffles according to manufacturer's instructions until golden brown.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 506 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat13g | 67% |
| Cholesterol158mg | 53% |
| Sodium740mg | 32% |
| Total Carbohydrate61g | 22% |
| Dietary Fiber2g | 7% |
| Total Sugars13g | |
| Protein14g | |
| Vitamin C4mg | 21% |
| Calcium309mg | 24% |
| Iron4mg | 19% |
| Potassium298mg | 6% |
*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.
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