It was National Waffle Day last week and so (of course) I had to make waffles. This recipe has been tweaked a ton from the original to produce light fluffy waffles that are a little crisp on the outside and perfectly warm and soft on the inside. It’s my favorite waffle recipe and is requested often by my munchkins.
Whipping the egg whites separately may seem like a time consuming step, but it’s what gives these waffles their airy texture. I haven’t found a recipe that skips this step that can produce the same lightness. I use brown and white sugar to give the sweetness of the waffles a little depth. Serve them with fruit and whipped cream or just drizzle on some good old fashioned syrup.
adapted from Allrecipes.com
2 eggs, separated
2 cups all-purpose flour
1 1/4 cups milk
1/4 cup vegetable oil
1/4 cup applesauce
2 tablespoon white sugar
2 tablespoons brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
- Preheat waffle iron. Whip egg whites until fluffy.
- In a separate bowl, beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
- Fold in egg whites, 1/3 at a time until combined.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.