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Classic Waffles
1 1/2 cups all-purpose flour 3 large eggs, separated
1/2 cup cornstarch 2 tbsp. granulated sugar
2 tbsp. cornmeal (optional) 1 3/4 cups milk
1 tbsp. baking powder 1/2 tsp. pure vanilla extract
1 tsp. salt 1/2 cup (1 stick) unsalted butter,
melted
In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking powder and salt
to blend thoroughly; set aside. In mixer bowl, beat egg whites until soft peaks form. Add
sugar; continue beating just until stiff peaks form; set aside. Whisk together egg yolks,
milk and vanilla. Using rubber spatula, stir milk mixture into flour mixture, blending just
until dry ingredients are moistened. (There should still be small lumps; do not over mix.)
Stir in melted butter. Fold in beaten egg whites until combined. Pour batter onto hot,
greased waffler and bake.
Makes about 5 1/2 cups batter
Waffle Tip
Cornstarch makes the waffles crisper. If you don’t have cornstarch, you could still make
great waffles by omitting cornstarch and increasing flour to 2 cups. Bake as directed.
Toasted Pecan & Cranberry Waffles
Sprinkle chopped pecans onto bottom grid of hot, greased waffler. Pour batter over
pecans. Sprinkle dried cranberries over batter. Close waffler and bake as directed.
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