Ingredients:
2 eggs, separated
1 3/4 cups milk
1/2 cup vegetable oil
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
Directions:
Beat egg whites with an electric hand-mixer until stiff; set aside.
Combine wet ingredients and beat lightly; combine flour, baking powder, and salt, and stir into wet ingredients.
Fold in egg whites (without overmixing) so that a few fluffs of egg white remain visible.
Bake until done in a hot waffle iron that has been very lightly sprayed with no-stick cooking spray.
NOTE: Any leftover waffles freeze well – Just spread them out on a cookie sheet to IQF (individual quick freeze) each waffle, then store them stacked in a bread bag in the freezer – Remove one or two waffles at a time to pop in the toaster for a a great quick breakfast!
Servings: 4
Time preparation: 10 min.
Time total: 20 min.