Makes 8-10 Belgian waffles or 14-16 4-inch waffles
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 cup sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
3/4 cup plus 1 tablespoon (13 tablespoons) unsalted butter, melted
1 tablespoon neutral flavored cooking oil or coconut oil plus more for the waffle iron
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 cup sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
3/4 cup plus 1 tablespoon (13 tablespoons) unsalted butter, melted
1 tablespoon neutral flavored cooking oil or coconut oil plus more for the waffle iron
2 teaspoons vanilla extract
- Measure the flour, baking powder, sugar, and salt into a large bowl.
- In another bowl, whisk together the yolks, milk, melted butter, cooking oil, and vanilla until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The result should be slightly lumpy yet still combined.
- Whip the egg whites with an electric mixer until they reach medium peaks. Stick your finger in, they should drip over a bit and stand up.
- Gently fold half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining whites into the batter. The batter should remain slightly lumpy and have large parts of egg whites not fully incorporated. (The batter will last a few hours in the fridge without deflating too much.)
- Heat the waffle iron. Be sure it is hot before proceeding or your waffles may stick. Lightly brush the hot surface with some oil. Drop ¼ to 1/3 cup batter per waffle onto the waffle iron. Let it set, do not open until your waffle iron light goes on. The waffles will be golden brown on both sides. Remove to a plate or cool on a rack to serve warmed up later or frozen for up to 3 months.
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