Any excuse to make light & crispy waffles is okay by me! For years I struggled to get the airy crisp just right, but so worth the trial & error.

1- Make sure you’re baking powder is fresh – your waffles won’t rise well if it’s old
2- DON’T OVER MIX – I know it’s so tempting to get the batter smooth…but don’t! It should have some lumps, AND pieces of whipped eggs whites
3- Get your waffle iron HOT before cooking your first waffle. Then let it re heat for 30 seconds in between each waffle.
4- Eat them fresh while they’re crispy. Serving a crowd? Turn your oven onto 250° and place a cookie sheet inside. You can add the waffles while waiting to serve. Place a layer of paper towel before adding your first waffle to absorb the steam and avoid getting soggy.
4- My FAVORITE tool to mix batter is a danish whisk! I have been amazed at the difference it makes in mixing. Search @ivyandsagemarket for danish whisk & save 50% using code MAMALISA.
5- Top with fresh fruit, whipped cream, and buttermilk syrup, YUM!

Waffles that are Crispy and Light

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• Author: Lisa

Ingredients

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3 1/2 cups of Flour

2 tbsp of Baking Powder

1 tsp of Salt

1 cup of melted Butter (or Canola Oil)

4 Eggs separated

3 1/2 cups of Milk

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Instructions

Mix the Flour, Baking Powder and Salt in a medium bowl.  Separate the Egg whites and beat till stiff peaks form.  Place Egg yolks, Milk and Butter/Oil in bowl & mix.  Pour the liquid into the dry ingrediants and mix just till incoporated, lumps are okay.  Carefully fold Egg whites into the batter, leaving “clumps” of egg whites.

Cook on greased Waffle Iron till desired coloring.

Notes

Watch the preparations videos for more explainations

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