Hope y’all are having a lovely weekend so far! I’m having a really wonderful Sunday. It’s my day off! And if that alone didn’t totally make me deliriously happy, we also made and ate some delicious waffles this morning, with freshly brewed coffee, and now I’m blogging while watching The Littlest Hobo. It really can’t get any better than this! (Does anyone else out there totally love this show?? It was my favourite show as a kid and I still melt at the sight of the floompher. And who can resist that catchy theme song?)
My mom got me a waffle maker for Christmas and I’ve been dying to try it out. So last night, while watching a slew of truly awesomely awful movies that were on tv (Jurassic Park, Deep Blue Sea, Demolition Man…don’t worry, we didn’t actually sit through all of these, just flipped back and forth between them and had a raucously good time making fun of them), I researched waffle recipes on the internet and came up with a version I decided to try this morning.
My First Waffle Recipe (cuz I know I’m gonna experiment and probably try about a million different versions) (Makes about twelve 5″ x 4″ waffles)
- 2 C unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp organic cane sugar (I don’t like very sweet things in the morning, so add more if you have a sweeter palate…most recipes called for 2 TB)
- 2 eggs, separated
- 2 C skim milk
- 2 TB canola oil
- 1 tsp vanilla extract
Preheat your waffle maker.
(Wheeee my new waffle maker!! I’ve wanted one of these for so long now!)
Whisk together flour, baking powder, salt, and sugar in a large bowl. Make a well in the centre.
I decided to try whipping egg whites into the batter; I read that it makes lighter, fluffier waffles. But I read lots of recipes that just said to whisk in the eggs whole, and I’m not sure if it made a big difference or not. I’ll have to try it that way next time and see if I notice a difference.
Anyhoos, if you’re gonna separate eggs and whip the whites, first bring the eggs to room temperature, either by leaving them out for about 30 mins or, if you’re very hungry and impatient like me, immerse them in some warm water for about 10 mins. Then crack and carefully separate the yolks from the whites by passing it back and forth between your hands, being careful not to leave any yolk at all in the whites. And be sure that your hands and bowl for the whites are totally free of any traces of oil, or they won’t whip properly. Set aside the whites (you want to whip them right before they go into the batter because they don’t stay whipped for very long).
Lightly beat the egg yolks. Then stir in the milk, oil, and vanilla to combine. Pour the mixture into the well in the dry ingredients. Stir together until just moistened. Batter should be lumpy. Don’t overmix.
Ok, now onto the egg whites. I’ve actually never whipped egg whites before so I was very excited! As per what I read, I added a tiny pinch of salt before starting, and whipped at a lower speed at first, switching to a higher speed gradually. (I used a hand-held electric mixer) I didn’t have any cream of tartar on hand, but read that a few drops of lemon juice also works to help stabilize the whites, so I added that. (You add this once the whites become frothy) I whipped away until the egg whites were glossy and formed stiff peaks. Took less than a minute from start to finish. I also read that you need to be careful not to over-whip them or they will break down and separate again.
I was too excited to take proper pictures of this process, but the egg whites were so pretty when whipped up!
Gently fold in the egg whites into the batter, leaving a few egg white fluffs. Again, don’t overmix.
Now just spoon in about a 1/4 C batter for each waffle square, spreading it all over and into the corners with your spatula, close the lid, and let them cook for about 6 mins or until they stop steaming.
You can keep waffles warm before serving (and while you cook them in batches) in a 200° oven, placed single -layer on a cookie sheet.
They turned out really well! Crispy on the outside and soft on the inside. We had them with frozen blueberries and maple syrup, with fruit and coffee on the side. I was one happy girl!
We froze the remaining waffles we didn’t eat, and we’ll just need to toast them in the toaster oven when we want them.
I want to experiment in the future with some healthier substitutions and additions, like whole wheat flour, flax, fruit, and applesauce. Stay tuned!