Every Saturday at our house means waffles for breakfast! This is my favorite recipe because they are perfectly crispy on the outside and tender on the inside. That's how we like 'em!
Waffles - From Better Homes and Gardens New Cook Book
1 3/4 cups all-purpose flour (I've used half white, half whole-wheat and they turned out fine)
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil (also works with melted butter in a pinch)
2 egg whites
In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture and set aside.
In another bowl beat the egg yolks slightly. Stir in milk and oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
Pour 1 to 1 1/4 cups batter (depends on the waffle iron) onto the grids of a preheated, lightly greased waffle baker (I don't grease, but my waffle iron is pretty seasoned). Serve while warm with anything from fresh fruit and whipped cream to just plain old maple syrup.
* I usually make a double batch and freeze the leftovers. Then just pop them in the toaster when you want to serve during the week.