Crisp German Waffles

Packaged mixes are quick and convenient, but these "from scratch" waffles take very little more time. Beating the egg whites separately and then folding them gives these waffles a light interior texture with a crisp exterior. I like these topped with a banana which has been mashed up with honey and a little cinnamon, or smothered in sweetened strawberries and whipped cream, or ...

Rick on Dad's Harley, April 1964
South San Francisco, California

Crisp German Waffles

2  cups flour

2  Tb sugar

2  tsp baking powder

2/3  tsp. salt

3 egg yolks, slightly beaten
1-3/4  cup milk

5  Tbs melted butter

3  egg whites

Preheat waffle iron. Whisk the dry ingredients in large bowl.  Stir egg yolks and milk together, add to dry ingredients.  Stir in the melted butter.  Beat egg whites until stiff.  Fold into batter.  Bake in hot waffle iron until crisp and golden.