Kim's Kitchen

Waffles

• 2 Eggs, Separated
• 2 C. Milk
• 1/2 C. Vegetable Oil
• 2 tsp. Vanilla
• 1 T. Baking Powder
• 1/4 tsp. Salt
• 1/2 tsp. Cinnamon
• 1 T. Sugar
• 2 C. Flour

In a small bowl, beat Egg Whites with an electric mixer until stiff peaks form. Set aside.

In a medium bowl, mix Egg Yolks, Milk, Vegetable Oil & Vanilla until combined.

Stir in Baking Powder, Salt, Cinnamon, Sugar and Flour. Mix well.

Fold in Beaten Egg Whites. Do not use an electric mixer for this - these need to be folded in with a spoon or spatula. Try to work the lumps out as best you can, but if a few remain in the batter it's okay.

Pour batter onto a pre-heated Waffle Iron and cook according to maker's directions.

I can usually get 8 large Belgian Waffles out of a batch. Serve with syrup, jam, powdered sugar, fresh fruit, whipped cream...whatever makes you happy.

Leftovers can be frozen or refrigerated. When warming them back up, put them in the toaster to do it so they don't get soggy.

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