August 26, 2013
Waffles are special. They reflect the time and care to make something singularly delicious for loved ones yet remain so deceptively simple. They are a composition of opposites with the crisp exterior combined with the light soft interior. They are sturdy enough to hold syrup yet delicate enough to cut with a fork. They are a fancy dessert or hardy street food.
Before I purchased my waffle iron, my only experience with waffles was the toaster variety that I loved to fill the center squares with syrup and eat like toast. I always wanted, and begged my parents for, the large Belgian waffles loaded with whip cream and strawberries sold at the country fair, and, when I ate my first Belgian waffle I was in heaven. I only remember eating only one of those much desired fair confections at the Big E - my life moved on and country fairs moved out of my end of summer ritual. Waffles remain a favorite in our home. Everyone gets excited for waffles.
Makes 8-10 waffles
2 eggs separated
2 cups milk
2 cups all purpose flour
1 tablespoon baking powder
1 scant tablespoon sugar
1/2 teaspoon salt
1/3 cup oil
Preheat your waffle iron.
Whisk together in a large bowl flour, baking powder, and salt.
Add egg yolks, oil and milk and mix with a handheld mixer.
Whip egg whites until frothy gradually add sugar and continue whisk at high speed until egg whites are stiff and hold a peak.
Gently fold in beaten egg whites in thirds.
Time tip: I use the Kitchenaid hand mixer and use the beaters for the flour mixture and the whisk for the egg whites.
Prepare your iron per manufacturers instructions. I oil my iron top and bottom between every waffle even though it is nonstick.