Prep 10 mins
Cook 2 mins
Reincarnated from the Frugal Gourmet's recipe, this waffle batter is made air light by the addition of a beaten egg white to produce an exceptionally crisp waffle. Best made on an older waffle iron, the teflon ones can undercook your waffles. You may need to let it continue to cook for 30 seconds even after the light goes off for a nice crunchy waffle.
- 1⁄2 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 teaspoon sugar
- 1 egg
- 1 tablespoon butter (melted)
- 1⁄2 cup milk
- Heat a waffle iron.
- Mix the flour, baking powder, salt and sugar using a whisk to combine well.
- Meanwhile, melt the butter in the microwave.
- Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix.
- Combine the milk mixture with the dry ingredients.
- Using a hand mixer, beat the egg white to stiff peaks.
- Carefully fold the egg whites into the batter (a plastic scraper works well for this).
- Cook immediately on iron.
I make these for my toddler in our waffle iron. They are fairly plain but whip up quickly. We usually get 2.5-3 waffles out of it. Beats frozen and if you have an organized pantry it doesn't take any longer than toasting a frozen one!
I followed the recipe exactly and the batter turned out so thin. Also, it says that it makes 2 servings. I could only make one serving and even then I had to scrape the bowl in order to cover the entire waffle iron. The waffle was not fluffy. Bisquick waffles taste much better
These waffles turned out perfectly! I didn't have baking powder so I just sprinkled a little baking soda in the mix, the baking powder wasn't missed at all. So easy and quick, just what I wanted. Thank you!