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How To Make Extra Fluffy Waffles
1 3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 eggs
1/2 stick butter
1 3/4 cups whole milk
1/4 cup vegetable oil
1/2 tsp pure vanilla extract
1 tbs granulated sugarPreheat the waffle iron to its hottest setting. Placing a cookie sheet under it can help catch any batter drip-page during cooking.
Preheat oven to 200°.
Sift together flour, baking powder, and salt.
Separate the eggs. Save the whites in a glass mixing bowl and the yolks in another.
Melt the butter over low heat, then remove it and let it cool (but not solidify).
Beat the yolks thoroughly. Whisk in the milk, oil, melted butter, and vanilla.
Using a hand mixer or stand mixer, beat the egg whites until stiff. Then add the sugar and continue mixing until there are nice stiff peaks.
Add liquid ingredients to dry ingredients and mix gently until combined. Don’t over-mix!
Use a rubber spatula to gently fold the beaten egg whites into the batter—and again, be careful not to over-mix.
Spray both surfaces of the waffle iron with cooking spray.
Ladle 1/2 to 3/4 cup (depending on waffle iron) of batter onto the iron and close the lid. It’s not unusual for a bit of batter to seep out of the edges of the iron. If there’s excessive leakage, use less batter for the next waffle.
Cook until the waffle iron’s indicator light shows that cooking is complete, or until the steam has stopped coming out. The finished waffle should be golden brown and crispy.
Lift the waffle out of the iron with a pair of tongs and either serve right away or transfer it to the oven to keep warm. Serves 5-6
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