Waffles

The extra step of beating the egg whites until stiff peaks form is so worth the extra time.  Your waffles will be fluffier. We like adding cinnamon to ours, but if you don't like the taste of cinnamon, you can always leave that out, or use less. 

Growing up, it was a very rare treat when my mom served waffles, but when she did, they were so good! Dripping with butter and syrup over the top.  Delicious!! She didn't have the best waffle maker and they were hard to clean up.  However, the waffle makers of today have come a long way with non-stick coating.  This makes clean up so much easier to do.  She would have loved using them.

Ingredients

2 eggs, separated
1 tsp. cinnamon
2 to 3 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
2 1/4 c. flour
1/2 c. vegetable oil
2 c. milk
1 tsp. vanilla extract 

Directions

Heat waffle iron according to manufacturer's directions. 

Beat egg whites in a bowl until stiff peaks form.  

Beat egg yolks, vegetable oil, milk and vanilla in a medium-sized bowl until fluffy.

Add the cinnamon,sugar, baking powder, salt and flour. Beat until the batter is smooth. 

Gently, fold in the egg whites into the mixture.  

Pour the batter onto center of your hot waffle iron and cook according to manufacturer's directions.

Serve with butter and/or syrup. You can use any toppings that you like best.  

***Cook all the waffle mixture the same day it is made for the best tasting waffles. If you don't need or want to eat them right away, put the extra waffles in the freezer.  Then, on those mornings when you are short on time, simply pop the frozen waffles in the toaster to warm them back up again. 

**  You can use melted butter or margarine instead of vegetable oil to make waffles. Some say that using vegetable oil makes the waffles crispier then if you just used butter or margarine.