The B E S T Waffles

You guys, I've come across the best waffle recipe ever. I'm not kidding. I simply had to share this one with you. You should make these tomorrow morning -- better yet make breakfast for dinner tonight. 

These are lighter than the average waffle with the perfect crisp to chewy ratio. I couldn't remember the last time I had eaten a waffle but something came over me yesterday. I had a craving that could only be satisfied by homemade waffles with melted butter and real syrup.

I think the real key to keeping these waffles fluffy and light in the center are the whipped egg whites. Sure, it's a little extra work - but I think it made all of the difference.

 

Recipe (yields 7 medium waffles):

Ingredients: 

1 1/3 cups flour
4 tsps baking powder
1/2 tsp salt
2 tsps sugar

1 tsp cinnamon

1/2 tsp nutmeg
2 eggs - separated
1/2 cup melted butter  

1 3/4 cups milk

1 lemon (juice and zest)

Directions:
Whisk all dry ingredients together in a large mixing bowl. Separate the egg whites from the egg yolks. Add the yolks to the dry mixture and put the whites in a separate small mixing bowl. Beat the egg whites until soft peaks form. I suggest using a hand mixer for this, as doing this by hand would require some serious muscle. Add milk, lemon juice and zest and melted butter to dry ingredient mixture and mix thoroughly in a stand mixer or with a hand mixer. Fold (gently stir in) egg whites into mixture. For my waffle iron I used just under 3/4 cups of the batter.

 

*Tip: Keep waffles warm by resting them side-by-side (do not stack) on a cookie sheet in an oven set to 275.
*Bonus tip: use measuring cups to determine the exact amount of batter your waffle iron requires for the perfect waffle that doesn't overflow. I found that just eyeballing it makes it nearly impossible to get consistent waffles.

Enjoy and please let me know if you give these a try!