5
RECIPE
Makes approximately 5 waffles
3 Egg yolks
3/4th Cup milk
1 Tablespoon vanilla extract
6 Tablespoons unsalted butter, melted
¾ Cup sugar
1 ¼ Cups cake flour
1 ½ Teaspoon baking powder
Pinch freshly grated nutmeg
1/8 Teaspoon salt
6 Egg whites, beaten to medium peaks
In a bowl, whisk together egg yolks, milk, vanilla, butter and sugar until com-
bines. In a large bowl sift together the flour, baking powder, nutmeg and salt.
Whisk the egg yolk mixture into the flour mixture until well combines and no
lumps remain. Add one-third of the egg whites into the batter and stir until light-
ened. Gently fold in the remaining egg whites in 2 additions
Pre-heat the iron and pour the batter evenly over the bottom plate. Some people
use a soup ladle to do this. Use a temperature Silicon or wood utensil to spread
the batter evenly over the bottom plate.
Bake for 3 to 5 minutes until the waffle turns a golden brown.
