(Editor's Note: As of 2/27/01 ingredient quantities were adjusted for this recipe. It now works wonderfully.)
If you want to make savory waffles, add about 3/4 cup finely grated Parmigiano Reggiano or hard sheep's milk cheese and omit the sugar.
Recipe information
Yield
Makes batter for about ten 4- by 4-inch waffles
Ingredients
5 large eggs, separated
1/4 cup sugar (optional)
1 cup (250 milliliters) milk
Sea salt
2 cups (270 grams) all-purpose flour
4 tablespoons (60 grams) unsalted butter, melted and cooled
Preparation
Step 1
1. Whisk the egg yolks and the sugar (if using) then whisk in the milk and 1/2 teaspoon salt. Whisk in the flour quickly to make a smooth batter, then quickly whisk in the melted butter. Whisk the egg whites with a pinch of salt to soft points, and fold them into the batter.
Step 2
Let the batter sit for 1 hour, then make the waffles following the waffle iron manufacturer's directions. The batter will keep very well overnight.
