Wheat Waffles

This is my favorite waffle recipe!  It’s a Better Homes cookbook recipe that I tweaked (an additional egg, less oil, etc.).  You can use all-purpose flour in place of the wheat flour if you desire.  We like them both ways but really prefer the wheat flour texture.   

I usually do it the “fast & easy” way.  Every now and then I whip the egg whites (as described below) and it does make a difference.  But honestly in the mornings I don’t need an additional step to anything! LOL   

1 3/4 cups wheat flour 

1 tablespoon baking powder 

¼ teaspoon salt 

3 eggs 

1 ¾ cups milk 

¼ cup oil (I use canola or light olive oil)

1 teaspoon vanilla (optional)   

Stir together flour, baking powder, and salt.  In a separate bowl, stir together eggs, milk, oil, and vanilla.  Pour liquid into dry ingredients and stir just until combined.  Pour onto heated waffle iron (I use about 1/3 cup for my little round iron).  Cook until desired doneness.   

For fluffier waffles, separate eggs.  Add the yolks in with the milk and oil and stir into the dry ingredients.  Set aside.  Whip the egg whites until stiff peaks form.  Gently fold into the batter until incorporated (allow some small clumps of egg whites to remain).