The key to great homemade waffles is the separation of the eggs and folding in the whipped egg whites, give this recipe a try and you can pass by the waffle mix in a box!
By The Gourmet Farm Girl
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups half and half at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter; melted
2 large egg white, at room temperature
1/4 cup sugar
In a large mixing bowl, whisk together flour, baking powder, salt, and nutmeg; In a medium size mixing bowl, whisk together the half and half, the two egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture till it come together, be careful not to over mix the batter.
Preheat the waffle iron to medium-high.
In medium bowl, with a hand-held electric mixer, whip the 2 egg whites until they just begin to hold a peak; sprinkle the sugar over the whites and continue beating until they hold a soft peak; with a rubber spatula, fold the egg whites into the batter gently till it come together
Brush the waffle iron with butter. (If the waffle iron is well seasoned or if using a nonstick it is not necessary to brush the iron each time with butter) Pour about 1/3 to 3/4 cup, depending upon the size of the iron. (Remember that the batter will spread once the lid is closed) Cover and cook until golden brown and slightly crisp, about 4-5 minutes. Repeat with the remaining batter.
Serve the waffles immediately with maple syrup, jam, or fresh fruit with whipped cream or yogurt.