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Aunt Cathy's Waffles

recipe

Ingredients:

  • 2 cups flour
  • 1 tsp. baking powder
  • 2 tbsp. sugar
  • 1/4 tsp. salt
  • 2 eggs, separated
  • 2 cups milk
  • 5 tbsp. oil (or melted margerine)

You'll want a waffle iron (belgian-style or regular) and a mixer or set of beaters.

  1. Measure dry ingredients into a large bowl.

  2. In separate, smaller bowl, beat egg yolks. Add milk and oil. Put egg whites in the bowl of a mixer or in a glass bowl in which you can beat.

  3. Begin beating egg whites at a high speed. Don't stop until stiff peaks form (that is, when inserting the beater or whisk and pulling up leaves small mountain-like "peaks" in the egg whites).

  4. Add egg yolk mixture to dry ingredients and mix with a spoon and then mix further with a wire whisk to get out lumps.

  5. Fold egg whites into batter (that is, carefully mix the whites into the batter with a folding motion so as to not release any of the air trapped in the whites).

  6. To quote Cathy's recipe: "Cook on griddle that sizzles at the dribble!". Or in technical parlance: Pour a ladelful (about 3/4 cup) into a waffle iron that sizzles when you put a drop of water on it.