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Product Used In This Recipe

See All Bakeware

Cake Pan, Seasonal

Waffle Puff Pan

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Egg Waffles

35 Minutes

4 Servings

  • Ingredients
    • 4 egg yolks
    • 3/ 4 cup milk
    • 2 teaspoon vanilla extract
    • 1/ 3 cup butter, melted
    • 3/ 4 cup sugar
    • 1 cup plus 2 Tbsp flour
    • 1 1/ 2 teaspoon baking powder
    • pinch of freshly grated nutmeg
    • 1/ 8 teaspoon salt
    • 6 egg whites, beaten to stiff peaks
    • vegetable oil for cooking
  • Directions
    • In a medium bowl, whisk together the egg yolks, milk, vanilla, butter and sugar until combined; set aside. In a large bowl, combine flour, baking powder, nutmeg and salt. Whisk the egg yolk mixture into the flour mixture until batter is smooth and well blended. Add one-third of the beaten egg whites to the batter and stir until lightened. Gently fold in the remaining whites. Separate waffle pan halves and preheat both sides of pan over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour ¾ cup batter into the center of one side. Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2 ½ minutes. Flip the pan over and cook until the waffle is golden brown on the other side, 2 to 2 ½ minutes more. Open the pan, invert the waffle onto serving plate. Repeat with the remaining batter. Roll into a cone and fill with berries or cut into pieces to enjoy with syrup. Makes 5 egg waffles.
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