1 ½ c. flour
4 tsp. Baking powder
2 tsp. Sugar
½ tsp. Salt
1 ¾ c. milk
2 large eggs, separated
1 stick unsalted butter, melted and slightly cooled
Preheat a waffle iron, and if you plan to hold the waffles until serving time, preheat the oven to 200 degrees.
In a large bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk and egg yolks until completely blended. In a small bowl, beat the egg whites until firm, but not stiff.
Make a well in the dry ingredients and pour in the milk/egg mixture, blending gently only until the ingredients are combined. Add the butter in a slow stream, continuing to blend until the butter is incorporated. Gently fold in the egg whites.
Pour a generous ½ c. batter (or more depending on the size of your waffle iron) into the waffle iron and, using a metal spatula or table knife, spread batter to within ½ inch of the edge. Close the cover and cook approximately 3 minutes, or until crisp and golden brown. Serve the waffles immediately, or place them in a single layer on racks in the preheated oven while you finish with the remaining batter.
Serve with the topping of your choice.
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