This recipe has been handed down in my family and has become a favorite. If you have leftover waffles, they are great to freeze and then toast at a later time. I usually make a double recipe and then have plenty of leftovers for the kids to have for breakfast before school.
Ingredients
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- white sugar: 2 Tbsp
- salt: 0.5 tsp
- egg whites: 2 piece
- egg yolks: 2 piece
- lemon zest: 2 Tbsp (grated)
- vanilla extract: 1 tsp
- milk: 2 cups
- butter: 6 Tbsp (melted)
Metric Conversion
Stages of cooking
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Preheat a waffle iron according to manufacturer's instructions.
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Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.
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Cook the waffles according to manufacturer's instructions until golden brown.
