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Lighter-than-Air Waffles

I love good, homemade waffles; however, until yesterday I only had a thin waffle iron and I love the deep nooks in a belgian style. So now that I have a "real" waffle maker, it was time to get into the kitchen and make some fluffy goodness. I have tried several versions of my recipe and this morning it was finally perfect. The batter is very light and the waffle comes out crisp on the outside (if you set your maker to the darker setting) and airy on the inside. Even my husband said "These are really light and moist!" If you are worried about a heavy feeling after breakfast, don't worry about it with these because they are so light that you do not feel the bloated feeling at all. These would be a great recipe to have for a holiday brunch.

Ingredients:
1 1/3 Cups All-Purpose Flour
4 teaspoons Baking Powder
1/2 teaspoon Salt
4 teaspoons Sugar
1/2 teaspoon Ground Cinnamon
1/4 Cup Melted Butter (4 Tablespoons)
1 3/4 Cup Whole Milk
1/2 teaspoon Vanilla
2 Eggs, Separated into Yolks and Whites

1. Preheat your waffle iron to the setting you prefer. I like a darker, crisp waffle so I go on the darker setting. Lightly spray with non-stick cooking oil.
Whisking Egg Whites 
2. In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon.
3. In large measuring cup, combing melter butter, milk, vanilla, and egg yolks.
4. In a large mixing bowl, whisk the egg whites until fluffy and stiff. This step is crucial for getting a light waffle!

5. Create a well in the middle of the dry ingredients and slowly whisk the wet ingredients into the dry. Stir to remove lumps.
 6. Gently fold the whipped egg whites into the flour mixture. Make sure to FOLD into the waffle batter in order to not deflate the air from the egg whites.

7. Fill your waffle iron and cook according to manufacturer's instructions.
8. Serve hot with your choice of toppings---syrup, butter, whipped cream, fruit.








Note: The extra batter can be stored in a sealed container in the refrigerator for several days.

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