(Editor's Note: As of 2/27/01 ingredient quantities were adjusted for this recipe. It now works wonderfully.)
If you want to make savory waffles, add about 3/4 cup finely grated Parmigiano Reggiano or hard sheep's milk cheese and omit the sugar.
Recipe information
Yield
Makes batter for about ten 4- by 4-inch waffles
Ingredients
5
1
1
2
4
Need to make a substitution?
Preparation
Step 1
1. Whisk the egg yolks and the sugar (if using) then whisk in the milk and 1/2 teaspoon salt. Whisk in the flour quickly to make a smooth batter, then quickly whisk in the melted butter. Whisk the egg whites with a pinch of salt to soft points, and fold them into the batter.
Step 2
Let the batter sit for 1 hour, then make the waffles following the waffle iron manufacturer's directions. The batter will keep very well overnight.