This is my favorite waffle recipe and I’ve used it for 26 years. They come out light and fluffy in my Belgian waffle iron. The secret is beating the egg whites and folding them in to the batter. Wish I had pictures but we eat them too quickly! 😉

1 3/4 c flour
1 T baking powder
1/4 t salt

Combine all together in mixing bowl

Beat in another bowl:

2 egg yolks
1 3/4 c milk
1/2 cooking oil

Add to dry ingredients, mix well to remove lumps (I use a whisk).

In separate bowl beat the 2 egg whites until stiff peaks form (but do not overbeat until they are dry). GENTLY FOLD this into the batter, leaving a few fluffs of egg white. Do not overmix.

Pour ~1 – 1/14 c batter into preheated and lightly greased (I use Pam) waffle iron and bake ~ 3 min 15 seconds.

Not sure how many this will make but our family triples this and everyone has 2-3 waffles, so maybe 10-14?

They are also YUMMY with powdered sugar, drizzled chocolate syrup and whipped cream for a youth group dessert!! 😉

Per waffle: 172 cal, 11 g fat, 15 g carb, 4 g protein

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