I know that it was only a week ago that I posted waffles. I literally have not put my waffle iron away since I last made that particular recipe. Its a whole lot easier to make waffles when I don’t have to go digging the waffle iron out of the deep dark recesses of my downstairs closet!
First I was thinking I wanted to make a Belgian waffle, but then when reading the recipes I realized they called for yeast and rising time. I didn’t want to wait. So I found this recipe on allrecipes.com that separated the eggs, then folded the whites in. I thought maybe this would be a good recipe to try. It wasn’t a Belgian waffle but Grumpy did say that this recipe had more flavor than the last one I made. Maybe next week I’ll get to the Belgian waffles.
I was hoping that because of the egg whites being folded into the batter that it would be a fluffier waffle but it really wasn’t. The waffle wasn’t any thicker than the ones I made last week and I’m really curious why Grumpy thought they tasted “better” because all in all the ingredients were basically the same thing, just made differently.
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups almond milk (or your milk of choice)
- 6 tbsp vegetable oil
- 2 large eggs, separated
Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4 servings