I made one blog post in 2013. I’m going to do better this year. I miss writing on the internet. In the past year I’ve found myself drifting away from consuming short-form writing on Twitter and Facebook to return to enjoying longer form posts on blogs and to a lesser extent on Google+, Tumblr and Medium. So here I am.
This morning I made waffles. While I don’t have the actual recipe my dad used when I was growing up, found and used a recipe that uses that technique – beaten egg whites. For four of us I doubled this recipe and had way too much batter:
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 Tbsp granulated sugar
- 3 eggs
- 1¾ cups whole milk
- ¼ cup vegetable oil
- 2 oz (½ stick) whole butter
- Melt the butter – on the stove at low heat or in the microwave. Let it cool but not solidify.
- Separate the eggs.
- Sift together the flour, baking powder and salt.
- Beat the egg whites until they’re stiff. Add the sugar and continue beating until it forms peaks.
- Beat the yolks by hand, then mix in the milk, oil and butter.
- Mix the liquid ingredients into the dry ingredients.
- Fold the beaten egg whites into the batter. Don’t over mix – they’re going to make those waffles fluffy.
- Make waffles with your waffle iron on its hottest setting.
You could add half a teaspoon of vanilla extract to the liquid ingredients but I generally don’t.
This morning I served them with bacon, fresh raspberries, butter, maple syrup and boysenberry syrup.