These waffles are a riff on a recipe my brother Dean discovered in Killington, Vermont. He has played around with the proportions over the years, but says the key to making them great is to use pearl sugar—and lots of it. —Amanda Hesser
4 to 6
2 1/2 cups
pearl sugar or partially smashed sugar cubes
Your favorite chocolate, melted, for garnish
In This Recipe
In a medium bowl, sift together the flour, baking powder, and salt.
Separate egg whites and yolks and set aside.
In a large bowl, beat the yolks, milk, vegetable oil, and vanilla, then mix in the dry ingredients until combined, being careful not to over-mix.
In a small bowl, whisk egg whites to a thick foam.
Fold sugar and foamy egg whites into the batter; the mixture should have lumps of sugar.
Cook each waffle according to the directions on your waffle iron, and drizzle the warm waffles with melted chocolate.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.