1. Make your favorite waffle recipe. (Don't have a one? Try mine below! Crispy on the outside, fluffy on the inside. They are perfect. It's beating the egg whites that makes all the difference.)
2. Top the warm waffle with plain greek yogurt and honey or honey flavored greek yogurt.
3. Add a heaping spoonful of sugared raspberries. (I used frozen raspberries.)
4. Toast walnuts and sprinkle them on top.
5. Devour. You'll love 'em.
MY FAVORITE WAFFLESI have some work to catch up on and my daughter's birthday party tomorrow. I'll be back on Monday to share all the details. Have a wonderful weekend.
Makes 12-16 (4-inch) waffles
1 3/4 c. flour
1 tbsp. baking powder
1/4 tsp. salt
2 egg yolks
1 3/4 c. milk
1/2 c. cooking oil
2 egg whites
In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture; set aside.
In another medium mixing bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy!)
In a small mixing bowl beat egg whites till stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix!
Pour 1 c. batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly, do not open til done.