These always turn out pretty much perfect. A double batch is a little more than we'll eat in a sitting, but you can always freeze and toast the leftovers.
Ingredients
- 1 1/2 cups flour
- 2 1/2 tsp baking powder
- 3 tbsp malt powder (like Carnation)
- 1/2 tsp kosher salt
- 3 large eggs, separated
- 1/4 cup unsalted butter, melted
- 1 1/2 cups whole milk, warmed slightly
Instructions
- If you are waffling for a crowd, preheat your oven to 150° to keep waffles warm while they wait to be served. Preheat waffle iron.
- Sift the dry ingredients (flour, baking powder, malt, and salt) into a large bowl. Set aside.
- Add the melted butter and milk to the egg yolks and whisk to combine.
- Pour the wet ingredients into the flour mixture and whisk to combine.
- Whip the egg whites until soft peaks form.
- Gently fold the egg whites into the egg yolk and flour mixture.
- Cook as directed for your waffle maker and serve immediately.
