Homemade Waffles That Never Fail

Sift together 3 cups of flour, 4 tablespoons of baking powder, 1 teaspoon of salt, and 1 package of vanilla sugar in a bowl.

Set aside the dry mixture after sifting.

Use room temperature ingredients if possible: 6 eggs, milk, and butter.

Separate the egg yolks from the whites using fingers, setting the whites aside.

Microwave the stick of butter for a few seconds to soften it, then mix it with the egg yolks until incorporated.

Add 1 teaspoon of vanilla paste to the butter and egg yolk mixture, mixing well and scraping down the sides of the bowl.

Alternate adding 3 cups of room temperature milk and the flour mixture to the butter and egg yolk mixture on low speed, incorporating them gradually.

Let the batter rest for a minute; it will be a little lumpy, which is fine.

Beat the egg whites on high speed until fluffy, then gently fold them into the batter on low speed.

Preheat the waffle iron and spray it with cooking spray for the first waffle only.

Use a half cup measure to pour the batter onto the waffle iron, placing it in the center to prevent leakage.

Cook the waffles for about 2-3 minutes, checking for doneness.

If the first waffle doesn't come out great, adjust the batter amount for the next ones, adding more if necessary.

Cook the waffles for an additional 2 minutes if they are not done after the initial cooking time.

Serve the waffles with syrup, noting that they are fluffy and taste great.

Equipment Needed

Allergens