INGREDIENTS
2 cups flour, (all purpose or plain)
2 tablespoons cornstarch (cornflour)
4 teaspoons baking powder, (aluminium-free)
1/3 cup white granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, separated
1/2 cup vegetable oil,
2 cups milk
2 teaspoons pure vanilla extract
INSTRUCTIONS
Lightly grease your waffle iron plates with nonstick cooking oil spray. Preheat waffle iron following manufacturer’s instructions.
In a large bowl, whisk together flour, cornstach, baking powder, sugar, salt, cinnamon and nutmeg. Set aside.
Grab a medium-sized bowl and beat the egg whites with a hand beater until stiff peaks form. Set aside.
In a third bowl, mix the egg yolks with the oil, milk and vanilla extract. Pour the egg yolk mixture into the dry ingredients and mix well to combine.
Gently fold in the egg whites, being careful not to overbeat the batter.
Pour 3/4 cup* batter into the hot waffle iron and cook according to manufacturer’s directions. (We cook ours on medium-brown setting.)
Place cooked waffle on a cooling rack to keep it crisp and repeat with remaining batter.
Best served hot with butter, maple syrup or honey, powdered sugar, fruit conserves, chocolate syrup, ice cream, fruit, or any of your favourite toppings.
NOTES:
My waffle iron requires 3/4 cup of batter per waffle. Yours might need more or less. Please refer to your manual.
Enjoy.
