Fluffy Waffles with Egg Whites!

 

These waffles are made with Egg whites, which make the waffles fluffier, this is the same for pancakes. You beat the egg whites for about 400 seconds until it looks like merengue. The egg whites should hold the peaks without falling over. With just a few ingredients this makes about 14 yummy waffles and it lasts about 2 days in the fridge. You can see the little doggy looking at em all. Without sugar in the batter, I would highly recommend you put some maple syrup on top. And since the batter is already filled with oil you don’t need to add any extra butter on top, but if you are anything like me a little bit won’t hurt. I hope you like it! Recipe is below.

• 3 cups all-purpose flour
•  6 teaspoons Baking Powder
• 1/2 teaspoon Salt
•        2 cups milk
• 10 tablespoons oil
• 5 egg whites
• Butter for greasing 

DIRECTIONS 

• -STEP  2    Preheat waffle iron. In a large mixing bowl, Stir together flour, baking powder and salt. Stir in milk, oil until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Fold egg whites into batter.

• -   STEP   1   Brush waffle iron with melted butter. Pour mix onto waffle iron. Cook until golden brown; serve immediately! Enjoy!