Getting the lightest waffles is much easier if you separate the eggs.  Mix the yolks into the butter, milk and wet ingredients.  Beat the egg whites separately until they are stiff and then gently fold them into the batter just before cooking them on a hot waffle iron. 


1 3/4 Cups Unbleached Flour

3 Tablespoons Sugar

1 Tablespoon Baking Powder

1/2 Teaspoon Kosher salt

2 Eggs

1 3/4 Cups Milk

1/2 Cup Olive Oil

1 Teaspoon Vanilla Extract

In a medium size bowl combing the flour, sugar, baking powder and kosher salt.  Make a well in the center of the flour mixture and then set aside.  In a separate medium size bowl combine the milk, oil, vanilla and egg yolks.  Add the egg mixture all at once to the flour mixture. Mix just until the batter is moistened.  Don’t worry if the batter looks a bit lumpy.  Beat the egg whites in a small size bowl until they are stiff.  Gently fold them into the batter.  Pour the batter onto a preheated and lightly greased waffle iron.  Close the lid quickly and do not open until done.  When your waffle is done use a fork to lift the waffle off of the grid.  Repeat with the remaining batter.  Serve warm.  Makes about 14 waffles. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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