Author Notes
Inspired by the whole grain waffles at our favorite breakfast place, Commonwealth, that are so light they want to float off your plate, the whipped egg whites in this version make a very fluffy waffle that still gets nice and crisp in the iron. —lisina
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Ingredients
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1/2 cup
whole wheat flour
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1/2 cup
AP flour
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1 tablespoon
cane sugar
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1 cup
milk or buttermilk
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4 tablespoons
melted butter
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2
eggs, separated
Directions
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Preheat waffle iron per manufacturer's instructions.
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Stir together dry ingredients.
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In a separate bowl, whisk together milk, butter and egg yolks.
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Add dry ingredients to wet, and stir until just incorporated. Set aside
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In a separate bowl, whip egg whites until firm peaks have formed. Gently fold egg whites into resting batter.
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Spoon waffle mix into the iron. The batter will be fluffy, so don't pile it high. Try to get your batter pile fairly level, leaving about 1/2" of space for the waffle to expand when you close the iron. It might take a try or two to figure how much batter to add to your iron. Better to have one that's too small than spilling over the sides.
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Cook until gold and crisp--timing will depend on your iron.You can keep waffles warm in a single layer in a 200 degree oven, but I like to serve them immediately, right off the iron.
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