Great Waffles

The key to crisp waffles is to create a light, airy batter with less moisture. Too much moisture and the waffle steam instead of browning. This waffles uses only oil - the butter has better flavor, but it contains too much water. The other trick is to make a simple meringue  and fold this in at the end. Make sure you don't over mix this batter.

Makes 6 waffles


2 eggs; separated
1/8 tsp cream of tartar
1/4 c sugar
3/4 c milk
3/4 c yogurt, plain
1/2 c vegetable oil
3/4 c flour, all-purpose
3/4 c flour, whole wheat
1/2 c corn starch
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Preheat waffle maker.

Separate eggs into two separate bowls. Add cream of tartar to whites and beat until stiff. Slowly add the sugar (a teaspoon at a time) and beat until stiff. Set aside.

Stir milk, oil and vanilla into the reserved egg yolks. Mix well. Mix the dry ingredients in a bowl until combined. Add the wet ingredients and gently stir to combine. Lumps are OK. Don't overmix the batter. Gently fold in the beaten egg whites.

Add 2/3 c. batter to the preheat waffle maker (amount may vary depending on your waffle maker). Cook until deep golden brown and crisp.  Serve immediately, or set on the rack of a warm oven. Serve with whipped cream, syrup, powdered sugar, or your choice of toppings.