Fluffy Waffles Recipe
This waffles recipe is a bit more involved than the basic recipe, but the fluffier result is worth it. It uses melted butter in addition to oil, and the waffles are made lighter by incorporating stiffly beaten egg whites into the batter.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 Tbsp granulated sugar
- 3 eggs
- 1¾ cups whole milk
- ¼ cup vegetable oil
- 2 oz (½ stick) whole butter
- ½ tsp pure vanilla extract (optional)
- Pre-heat your waffle iron to its hottest setting. Placing a cookie-sheet under it can help catch any batter drippage during cooking.
- Pre-heat oven to 200°F.
- Sift together flour, baking powder and salt.
- Separate the eggs. Save the whites in a glass mixing bowl and the yolks in another.
- Melt the butter over a low heat, then remove it and let it cool (but not solidify).
- Beat the yolks thoroughly. Whisk in the milk, oil and melted butter.
- Using a hand mixer or stand mixer, beat the egg whites until stiff. Then add the sugar and continue mixing until you get nice stiff peaks.
- Add liquid ingredients to dry ingredients and mix gently until combined. Don't overmix!
- Use a rubber spatula to gently fold the beaten egg whites into the batter — and again, be careful not to overmix.
- Spray both surfaces of your waffle iron with cooking spray.
- Ladle ½ to ¾ cup (depending on your waffle iron) batter onto the iron and close it. It's not unusual for a bit of batter to seep out of the edges of the iron. If there's excessive leakage, use less batter for the next waffle.
- Cook until the waffle iron's indicator light shows that cooking is complete, or until no more steam comes out. The finished waffle should be golden brown and crispy.
- Lift the waffle out of the iron with a pair of tongs and either serve right away or transfer it to the oven to keep warm.
Makes about 4-5 waffles.