Like our pancake recipe, this basic breakfast can be enhanced with a plethora of add-ins and toppings. Our favorites are honey, fresh fruit, and yogurt, and for an occasional sweet treat, inspired by Valbrook Diner on Long Island Nana Elinor used to take us to, we enjoy them with syrup and ice cream.
STEP ONE – Preparations
- Set a Belgium-style waffle iron to medium-high.
- Get out a small glass measuring cup, a medium bowl, and 2 small bowls.
STEP TWO – Make the Batter
1 cup milk
3 tablespoons white vinegar
2 tablespoons unsalted butter
2 large eggs plus 1 egg white
1 cup all-purpose flour
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
- In the small glass measuring cup, combine the milk and vinegar and let sour for 5 minutes.
- In the medium bowl, microwave the butter for 45 seconds.
- Whisk in the soured milk, then the egg yolks.
- In the 1st small bowl, beat the egg whites with a fork until frothy and fold into the batter.
- In the 2nd small bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the dry with any add-ins to the wet ingredients and stir to incorporate without overmixing.
STEP THREE – Make the Waffles
- Generously spray the surface of the waffle iron with canola spray.
- Spoon 8 tablespoons of batter onto the iron and close the lid.
- Cook for 2 minutes until fluffy and lightly browned.
- Transfer the waffle to a plate and add the next round of batter.
- Serve warm with maple syrup, honey, fresh fruit, yogurt, ice cream, or another topping of your choice.
Recommended Serving Size: 1 waffle
Exchanges: 2 starch, 1 protein*
*The Exchanges for toppings are as follows:
2 tablespoons syrup or honey: 1 starch
1 cup strawberries OR ¾ cup mixed berries: 1 fruit
½ cup applesauce: 1 fruit
⅔ cup yogurt: 1 dairy
½ cup ice cream: 1 starch, 1 fat