I love Donkey, don’t you? I’m sure he’s never had this particular waffle recipe before, but he’d love it since it produces up to 24 waffles, all depending on how much you put into your waffle iron and what kind of waffle iron you have (square waffle iron, round waffle iron, little waffle iron, big waffle iron, etc.). My family and friends beg me to make this recipe on the weekends.
What You’ll Need:
3 Cups All-Purpose Flour 2 Tablespoons Baking Powder 1/4 Teaspoon Salt 2 Tablespoons Honey 2 & 1/4 Cups Milk 1/2 Cup & 1 Tablespoon Vegetable Oil 3 Eggs, Yolks in One Bowl and Whites in Another
1. In a mixing bowl, mix flour, baking powder, and salt. Stir in your honey, milk, vegetable oil, and egg yolks until the batter is smooth. Make sure to collect all the lumped and loose ingredients around the edge of the bowl.
2. Preheat your waffle iron.
3. In a separate bowl, beat the egg whites until soft peaks form and remain when you pull out the mixer, as if you were making meringue. This will take roughly two minutes on a low setting, a few minutes if by hand. Gently fold egg whites into the mixture using a rubber spatula.
4. Spray the heated waffle iron with non-stick spray or lightly coat in oil. Using a ladle, pour spoonfuls of batter onto the waffle iron, typically about 1/2 cup. Cook until golden. Cover with a towel to keep in heat when finished.
Just a side note, these suckers can get pretty thick, up to about an inch and a quarter if the egg whites are added correctly. They are very yummy with sliced strawberries, a handful of blueberries, or a handful of blackberries. Add a teaspoon or two of syrup if you prefer that, or a tablespoon of whipped cream if that’s up your alley instead.
Want to know what the best part about these waffles is? You can pop them in the toaster at a 3 or 4 level setting (that’s medium to medium-high for my toaster) and toast them up some other day if you have leftovers. They come out just as crispy and delicious as they are when fresh.