I never liked pancakes growing up and waffles were only okay if I used so much butter and real maple syrup that it’d ooze out as I cut them. I never put two and two together, but my mom hates pancakes and waffles. I mean she NEVER eats them and makes them only after much nagging. Don’t tell her, but I think I hated them growing up because they were terrible! Mom’s a fantastic cook, but if she doesn’t like something, she doesn’t try really hard to make that dish tasty.
Fast forward a few decades to life as a mom and I realized that I do indeed adore both pancakes and waffles. It took me a while to find the perfect waffle recipe. This one is it. I use a “motel style” Belgian waffle maker only. I like the deep divots for holding butter and syrup on our waffles. Although this recipe takes an extra bowl and the mixer, it is worth the effort.
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 Tbsp sugar
- 2 cups milk
- 2 Tbsp butter or oil
- 4 eggs, separated
- In a big glass bowl, melt butter in the microwave.
- Add milk, sugar, flour, powder and egg yolks.
- Stir until just moist (lumpy). In a separate bowl, beat the egg whites until stiff.
- Fold whites into waffle batter.
- Cook waffles according to your waffle iron’s particular directions.
- I have to spray my iron with PAM between each waffle.
- These freeze well.
- I reheat them in the toaster so they get crisp again.