Sunday, March 27, 2016

Extra Light Waffles

These special occasion waffles are light as air thanks to separating the egg yolks and egg whites for a little extra whip. The stiffly beaten egg whites are folded back into the waffle batter just before cooking.  We reserve these elegant waffles for special occasions and Easter, the egg king of holidays, is one of them.  They freeze well so if your next special occasion is a little too hectic for a leisurely breakfast prep, make them ahead.

Those are not jelly beans on our waffles; they're blueberries heated with a little maple syrup and jam. For breakfast add a little plain yogurt and if you are having these for dessert, some freshly prepared whipped cream is the topper of choice.

Extra Light Waffles
Yield: 8 large waffles

1 1/2 cups milk
3 eggs, separated
4 tablespoons melted unsalted butter
1 3/4 cups cake flour*
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoon sugar

Use 2 large mixing bowls and one 2-cup liquid measuring cup to makes this recipe with ease.  

  1. Measure out milk in the measuring cup.  Separate eggs and add yolks to measuring cup and whites to the first large bowl.  
  2. Add melted butter to measuring cup and stir ingredients together with a fork.  Be sure the egg yolks break and are throughly mixed in.  
  3. In second large bowl, combine cake flour with baking powder, salt and sugar.  Stir dry ingredients together well. 
  4. Use a whisk to beat egg whites until stiff, but not dry.  If you have a hand mixer with a whisk attachment, use this but be careful not to over whisk.  
  5. Pour milk mixture into flour mixture. Combine with a few swift strokes.  Do not over mix.  Batter will look pebbly.  
  6. Turn on waffle iron so it preheats while you finish the batter.  Add egg whites to batter and fold into batter until barely blended.  It is OK if you see a few pockets of egg white.
  7. Cook waffles according to your machines instructions.  Our round waffle iron cooks these waffles in a little over three minutes each.  We use about 3/4 of a cup of batter for each thick waffle. The batter is thick enough to puff up your waffle iron and will not drip out like a traditional thinner batter.  Experiment starting with 2/3 cup of batter and add more if you are able.  

*Cake flour is the other ingredient that makes these waffles light.  You can use regular cake flour if you do not have cake flour on hand.  Waffles will still taste amazing.