A recipe from Gemo
Waffles
Golden breakfast waffles cooked in a waffle iron until crisp outside and tender inside, served warm with syrup, powdered sugar, and berries.
Method
- 01
Preheat a waffle iron according to the manufacturer's instructions. If cooking several batches, heat the oven to 95°C so finished waffles can stay crisp on a rack. Whisk 250 g flour, 2 teaspoons baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt in a large bowl until evenly combined.
- 02
In a second bowl, whisk the 2 egg yolks with 360 ml milk, 85 g melted butter, and 1 teaspoon vanilla. Pour into the dry ingredients and stir just until no dry flour remains; a few small lumps are fine.
- 03
Beat the egg whites to soft peaks, then gently fold them into the batter. Rest the batter for 5 minutes while the iron finishes heating.
⏱ 5 min
- 04
Lightly brush the hot waffle iron with 1 tablespoon oil as needed. Add enough batter to cover most of the grid without overflowing, close the iron, and cook until the waffle is deep golden, crisp, and no longer steaming heavily, about 4-6 minutes. Repeat with the remaining batter to make about 4 standard waffles.
⏱ 5 min
- 05
Serve the 4 waffles hot with maple syrup, a dusting of powdered sugar, and mixed berries. Keep earlier waffles in the warm oven on a rack instead of stacking them so they stay crisp.
Nutrition
