Pancake Waffles

Pancake waffles take an ordinary box of pancake mix and turn it into something dramatically lighter and fluffier than the pancake-shaped version. The single technique that makes this work is the egg separation. Beating the whites to firm peaks and folding them in at the very end creates an airy batter that puffs up beautifully in the hot waffle iron, with crisp edges and a tender center that beats any prepackaged waffle mix.

The yolks-with-milk-and-butter base is treated like a standard custard, while the whipped whites add the lift that gives these their distinctive volume. Without the separated-egg technique, pancake mix bakes into a flat, slightly chewy waffle. With it, the same box of mix produces waffles that taste like they came from a proper made-from-scratch recipe.

Fold the whites with a rubber spatula in a J-motion, not a stir. Stirring deflates the air bubbles and you might as well have just mixed everything together at once. Fold until the whites are just barely incorporated; some streaks are fine.

Watch the steam from the iron edges to know when the waffles are done. When steam stops rising from the closed iron, the waffles are typically ready. Opening too early splits the waffle in half, leaving half stuck to each side of the iron.

Serve warm with fresh fruit, maple syrup, or chocolate sauce.

Kitchen Tips

• Use room-temperature eggs for maximum white volume, cold whites don’t whip as high
• Mix the dry into wet just until moistened, lumps are fine, gluten development is not
• Lightly grease the iron only before the first waffle, the melted butter in the batter prevents sticking
• Keep finished waffles warm in a 200F (95C) oven on a rack to preserve crispness

Variations

• Stir in a teaspoon of vanilla extract or cinnamon for warmer flavor
• Fold in fresh blueberries, chocolate chips, or chopped pecans just before baking
• Substitute buttermilk for the regular milk for a tangier, more tender waffle