Best Waffles Ever
3 egg whites beaten into stiff peaks
1 1/4 cups (250 g) flour
2 tsp baking powder (1 sachet levure chimique)
1 tbsp (càs) sugar
1/2 tsp (càc) salt
3 egg yolks
1 3/4 cups (40 cl) milk
1/2 cup (12 cl) vegetable oil
Beat egg whites into stiff peaks and set aside.
Mix all of the dry ingredients and add all of the wet ingredients. I use the same mixer paddles to whip this together quick without cleaning them in between.
Gently fold the stiff egg whites into the batter; do not over mix the egg whites.
Pour 1/2 cup at a time into a hot heavily oiled waffle iron.