The Perfect Saturday Morning Waffles
Growing up, waffles were a ritual in our house. Every Saturday we would wake up to the smell of them, sizzling away on the waffle iron. It is one of my favorite memories and one that I have always desired to recreate for our family. I was on the hunt for the perfect Belgian waffle recipe for years, must have tried close to a million and finally found this one from The Kitchen Whisperer that hit the nail on the head. I modified it slightly and it is truly the best! These waffles are perfectly light and and crispy, melt in your mouth and the best way to celebrate the weekend. I hope you enjoy them as much as we do! I usually triple the batch, freeze the left overs and pop them in the toaster for quick school morning breakfasts. I am in love with our waffle iron, which cooks two at a time and means fewer fights about who gets the first one! A win-win! Enjoy!
Ingredients
1 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup sugar
1 cup milk
1/3 cup melted butter cooled
2 eggs, room temperature and separated
1 TBSP vanilla
Directions
Using a mixer or electric beaters, beat the egg whites until stiff peaks and set aside.
In a medium size bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, sugar
In another bowl combine the milk, melted butter, eggs yolks and vanilla
Mix together the dry ingredients and wet ingredients (with the exception of the egg whites)
Gently fold in the egg whites until combined. Be careful not to deflate the egg whites as this will give the light and airy texture
Allow the batter to rest for 30 minutes (this is when I wash all of my prep dishes)
Heat your waffle iron
Follow the instructions on your waffle iron for cooking the waffles. Serve immediately.
*Recipe Notes: We are gluten free in our house and so I make a few substitutions to make this celiac friendly. In place of wheat flour, I use Namaste flour and substitute it exactly cup for cup. I have tried many gf flour blends and find this one to be the best. Make sure to whisk the Namaste flour before measuring it out to add a little air in it. I find this makes for a better straight across cup for cup substitution. We also substitute almond milk for the milk in the recipe and it works just fine!
