It DOES seem like we’ve been doing a lot of breakfast. As I’ve said, we are in a “kitchen utensils and appliances” unit: an intro of sorts.

So far we have used cookie sheets, electric mixers, griddles, crepe makers, and muffin tins. Today we use waffle makers, Friday pastry blenders, and next week we will use our pasta makers!

ANYways. This is a basic but reliable waffle recipe. Did you know that the main difference between pancake batter and waffle batter is the amount of fat in the waffle batter? Therefore, feel free to use waffle batter to make pancakes but if you’re using pancake batter in your waffle maker, add some oil or melted butter! That may have been confusing to read.

The OTHER thing I showed today is how to beat up egg whites. Room temp is best, and absolutely NO yolk or fat can be present in those whites. Just won’t work as well, or barely at all.

Here is the recipe:

¾ c. + 2 tbsp. flour

1 ½ tsp. baking powder

1 ½ tsp. sugar

¼ tsp salt

1 egg yolk, beaten

2 tbsp. + 2 tsp. oil

½ c. + 2 tbsp. milk

1 egg white, stiffly beaten.

Directions: This makes about 4 large waffles.

1. Seperate your egg.

2. Sift dries in mixing bowl.

3. Beat up that egg white using the whisk attachment on your hand held mixer (or standing mixer if that is what you have). It is BEST if it is at room temp, but will work fine if it is chilled (just take a bit longer). Make SURE there is no yolk or fat in the bowl with the whites. If there is, just start over.

This is what you WANT it to look like. Stiffly beaten means it will hold a stiff peak, or when you pull that whisk up it will make a point where it left the whites.

If you go too far, the egg whites will begin to look dry and get all chunky… kind of break apart.

This is what you DON’T want your egg whites to look like. It means you beat them too long.

4. Combine yolk, oil, and milk.

5. Stir into dry ingredients.

Go Shannon and Bari!

This is that mixture when it is done being mixed.

6. Carefully fold in egg whites. Do not over-mix. Remember, cut down through the center, pull rubber spatula toward you, scrape up edge of bowl and flip it back towards middle. Turn bowl, and repeat.

The light changed! but this is a nice batter. You can still see some white from the egg whites and the batter looks nice and fluffy.

7. Pour approximately ½ c. batter onto preheated griddle. Close and bake. Should take about 3-3 1/2 minutes. If you pull up the lid and it doesn’t release, DON’T KEEP PULLING. You will have a super awesome time scraping the burners with a stiff brush.

Or for a slightly darker version…


P.S. To enjoy this sans the calories of syrup and butter (syrup, even pure delicious maple syrup, is over 200 calories per 1/4 c. No one uses only 1/4 c. of syrup on anything!), top with Greek yogurt— for more protein—or regular yogurt and sliced fruit. If your fruit was frozen I always like to heat it up in a saucepan because it makes its own syrup from the fruit juice!

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