The Lightest and Crispiest Waffles Ever!


-serves 6
These are probably the lightest and the crispiest waffles ever, and a regular on Saturday mornings in our home. Recipe courtesy goes to the now not-so-little baker Preet, who started making these when she was only 6. I like to think my daughter's love for cooking and baking started with this recipe. We didn't have an electric whisk and lived in a high-rise apartment in Hong Kong, with the tiniest kitchen one can imagine, and therefore the lack of equipment. The poor thing would beat the egg whites with all her might using a regular whisk, until stiff. She would then carefully fold in the rest of the batter and pour it in a minuscule waffle-cum-sandwich maker. We fell in love with the recipe instantly, and have never had waffles outside of home since. Enjoy these little-as-air beauties with plenty of juicy berries, and a good drizzle of maple syrup or Nutella - YUM!!

Ingredients for Waffles

2 cups plain flour
4 teaspoons baking powder
1/2 teaspoon fine sea-salt
1/4 cup sugar
2 eggs, separated
1/2 teaspoon vanilla extract 
1/2 cup coconut or light olive oil 
2 cups milk 
Lots of nutella 
sliced strawberries or any berries of your choice 

Recipe
1. Sift the flour, baking powder, salt and sugar together in a large bowl. Separate the egg yolks from egg whites.
2. In a large bowl, using an electric beater beat the egg whites until stiff. 
3. Mix together the egg yolks, milk and oil. Add to dry ingredients - mix well.
4. Using a spatula, fold in the beaten egg whites into the batter.
​5. Cook in a pre-heated waffle iron for 4-5 minutes or until golden brown.  Top with berries and nutella or maple syrup - serve immediately.
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