Barclay’s Waffles

Here is the recipe for my dad’s waffles with a few modifications. You can also use them to make pancakes or even fritters.  I make this batter almost every weekend and its pretty straightforward.  The key lies in varying up your flavoring—I’ll give some ideas.

What you’ll need:

2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup sugar
approx 2 cups milk (or half butter milk)
3 egg whites, 2 egg yokes
1 tablespoon vanilla extract
Pinch of salt
Flavoring: Cinnamon/nutmeg; pumpkin pie spice; almond/orange extract; apple sauce; or my personal favorite: Sweet Butter Dough emulsion (available at specialty food stores)

Optional:
¼ vegetable oil
Cream of tartar

Combine the dry ingredients in a large bowl.  Separate 3 eggs—make sure they are room temperature or run them under warm (not hot) water for a few minutes.  Set the whites aside and add two of the yolks to the dry ingredients.  With a spatula, break up the yolks and begin stirring as you slowly add milk.  If you like the slightly bitter taste of buttermilk but don’t have any at home (who does?) — add a tablespoon of white vinegar to a cup of milk and let it sit for about 10-15 minutes at room temperature and use that in your batter.  You won’t want to drink it, but it does add a really nice texture.

Keep stirring in milk (or buttermilk) until the batter is medium density.  Don’t worry too much about any small lumps!  Add some flavor to your waffles, I like cinnamon and a pinch of nutmeg, some almond extract or even Sweet Butter Dough emulsion, which gives that delicious butter frosting flavor.  If you want to add apple sauce, please note that it will thicken up your batter a lot and you’ll need to add some more milk.  If your pan or waffle iron is not nonstick or if you don’t like to use butter spray, I recommend adding a ¼ cup of veggie oil to the batter, that will help your pancakes slide right off.

Now your batter is nearly ready.  Heat up your iron or skillet while you take care of the last step.  To make your waffles or pancakes fluffy, take the three egg whites you set aside earlier and sprinkle a little cream of tartar (optional) to help them set up.  Add your tablespoon of vanilla extract directly to the whites.  With an electric beater, whip the egg whites until speaks form.  They don’t need to be super stiff, but nice and fluffy.  Using your spatula, fold the vanilla egg whites into the batter (again, don’t worry about lumps) and now you’re ready to go!

I serve my waffles with Trader Joe’s maple syrup and/or cut up berries if they’re in season.  Enjoy!