Aunt Ann's Favourite Waffles

The trick that takes these waffles from average to airy is folding in stiffly whipped egg whites at the end. That cloud of beaten whites traps air in the batter, which expands in the hot iron and creates a finished waffle that’s crisp outside and almost cloud-like inside.

Separating the eggs takes an extra minute but rewards you with serious lift. The yolks go into the wet batter for richness, the whites get whipped to firm peaks and folded gently to keep the air intact. Stir them in too aggressively and you’ll deflate everything.

Serve straight from the iron with fresh berries, real maple syrup, and a glass of orange juice for a weekend breakfast that beats anything from a box mix.

Pro Tips

• Whip egg whites in a clean, dry bowl, even a trace of fat or yolk will keep them from reaching firm peaks.
• Fold the whites in three additions using a rubber spatula, cutting down through the batter and lifting up rather than stirring in circles.
• Preheat the waffle iron fully before adding batter, a cool iron makes pale, soggy waffles.
• Don’t lift the lid early. Steam stops escaping when the waffle is done, that’s your timing cue.
• Keep finished waffles warm directly on an oven rack at 200°F (95°C), stacking on a plate steams them soft.

Variations

• Add a teaspoon of vanilla extract or grated lemon zest to the wet ingredients for extra fragrance.
• Swap half the milk for buttermilk for a tangier flavor and even more tender crumb.
• Sprinkle blueberries or chocolate chips onto the batter once it hits the hot iron for studded waffles.