There’s one thing that makes Saturday morning breakfast the best for my children, and it is….waffles.
We use the quite extensive Ree Drummond recipe I repost down below. There are a lot of dirty dishes and sometimes you lose your place in the process, but after awhile every step just starts to flow!
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 tablespoon plus 1 teaspoon vanilla extract
- 2 large eggs, separated, plus 2 additional egg whites
- 1 stick (8 tablespoons) salted butter, melted, plus softened butter, for serving
- Equipment needed: Waffle iron
- Preheat the waffle iron to the regular setting.
- Sift together the flour, sugar, baking powder and salt in a bowl.
- In a separate bowl, whisk together the milk, vanilla and 2 egg yolks (separated from your egg whites).
- Pour the milk mixture over the dry ingredients and very gently stir until halfway combined.
- Pour in melted butter and continue mixing very gently until combined.
- In a separate bowl using a whisk (or a mixer), beat the 4 egg whites until stiff.
- Slowly fold the egg whites into the batter, stopping short of mixing them all the way through.
- Scoop the batter into your waffle iron in batches and cook according to its directions.