This recipe is probably the most basic & versatile one in my â€śwaffle repertoire.â€ť It equally supports light or hearty, sweet or savoury toppingsâ€¦.
4 oz unsalted butter
1Â˝ cups flour
1 Tbsp granulated sugar
2 tsp baking powder
Â˝ tsp salt
12 fl oz milk
3 large eggs, separated, at room temp.
Heat up your waffle iron.
In saucepan, melt butter over low heat. Set aside to cool slightly.
In large bowl, combine flour, sugar, baking powder, and salt.
Add butter to eggs, then whisk in the milk. Stir this liquid mixture into the dry ingredients, just until moistened.
In another bowl, whip egg whites w/ a pinch of salt until frothy; add a pinch of cream of tartar, and whip until stiff, but not dry, peaks form. Fold whites into the waffle batter, just until blended.
Ladle enough batter over the hot waffle iron to cover two-thirds of each grid. Using a small metal spatula, spread the batter almost to the edges of the grid. Close the lid, and cook until the steam stops, 4-5 minutes. When waffle is done, lift the lid and remove it with a fork to a warmed platter. Repeat with the remaining batter.
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina