This recipe is from Catherine Martineau, who says she got it from Bon Appetit the magazine. It's a great recipe if you are looking for airy and crispy waffles; they are not floppy or soggy.
The recipe Originally called for Self-rising flour, but since I don't believe in Self-rising flour, I translated it into all-purpose. If you have self-rising flour just leave out the baking powder and salt.
I made the 15-17 waffles batter and it fed about 7 people.
Here is a handy chart:
|# of Waffles (7" diameter)||8-12||15-17||17-20|
|Flour||2 cups||3 cups||4 cups|
|Baking powder||3 tsp||4 1/2 tsp||6 tsp|
|salt||1/2 tsp||3/4 tsp||1 tsp|
|milk||1 1/2 cups||2 1/4 cups||3 cups|
|vanilla extract||1 tsp||1 1/2 tsp||2 tsp|
|melted butter||1/6 cup||1/4 cup (2 tbsp)||1/3 cup|
|oil||1/6 cup||1/4||1/3 cup|
- Separate the eggs putting the yolks in a large bowl and the whites in a medium bowl.
- Add the milk and the vanilla extract to the yolks.
- In another medium bowl whisk the dry ingredients (the first three) together, then add them to the wet ingredients (the egg yolks, milk ...).
- Add the melted butter and oil to the batter and whisk until smooth.
- Beat the egg whites, and fold them into the batter. To fold into the batter use a whisk and, with a rotary motion, gently pile batter on top of the egg whites and pull the egg whites into the batter.
- Keep doing this until the batter is smooth.
- Heat the waffles irons and cook to desired doneness. (I like brown and crunchy)