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Classic Waffles
1 ½ c. flour
½ c. cornstarch
2 T. cornmeal
1 T. baking powder
1 t. salt
1. In a large bowl, whisk together flour, cornstarch, cornmeal, baking pow-
der and salt.
2. With a mixer, beat egg whites until soft peaks form, add sugar and beat
until stiff peaks form.
3. In another bowl, whisk together egg yolks, milk and vanilla.
4. Using a rubber spatula, stir milk mixture into flour mixture until all ingre-
dients are moistened (do not over-mix, small lumps are fine).
5. Stir in the butter and fold in beaten egg whites until combined.
6. Pour batter onto preheated waffle iron. Waffles should be golden and
crispy after 3-5 minutes on high (different waffle irons may vary – so check
your first batch closely for doneness).
Makes 5 ½ c. of batter – approximately 8 medium/large waffles.
Tip: For added flavor, sprinkle chopped fresh fruit or nuts on the batter
before closing the waffle iron.
RECIPES
3 large eggs, separated
2 T. sugar
1 ¾ c. milk
½ t. vanilla extract
½ c. butter, melted
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