Step by step

Method

4 steps

1. 1

   In a large bowl, whisk 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and ½ teaspoon kosher salt. In another bowl, whisk 2 large egg yolks with 1¾ cups whole milk, 6 tablespoons melted unsalted butter, and 1 teaspoon vanilla until smooth. Pour the wet into the dry and stir just until combined — lumps are okay.

2. 2

   Beat the 2 egg whites to soft peaks (they hold a gentle curl when you lift the whisk). Fold them gently into the batter in two additions — you want air left in the mix for crisp light waffles.

3. 3

   Preheat and lightly grease a waffle iron. Scoop batter per your iron's size (usually ½–¾ cup) and cook until the steam slows and the waffle is deep golden and crisp, about 3–5 minutes depending on the machine.

4. 4

   Serve warm with maple syrup and berries. Keep finished waffles on a rack in a 200°F oven so they stay crisp. You want crisp golden waffles with a light interior — not limp pale squares or dense eggy bricks.