Classic Fluffy Homemade Waffles
**A couple of notes about how I prepare this recipe:
- I have replaced all or part of the milk with buttermilk, or the whey I have strained off my homemade yogurt, if I have it on hand, and the waffles are even more delicious.
- I always separate the eggs and put the egg whites in my Kitchenaid and let them whip up while I am whisking together the other ingredients. Then I fold them in to the batter.
- Your final batter should look light and fluffy and may have a few lumps of egg white in it (see picture above).
These waffles do great in the freezer. I always make a double batch so I have leftovers to put in the freezer and then pull out and pop in the toaster on busy mornings. I have also caught my teenage boys pulling them out of the freezer and having them as a snack at all hours of the day.
love my waffle iron. I wanted a
traditional waffle iron, but they are almost impossible to find in the size I
need to feed my large family, so I settled on this one. I would say it makes waffles that are halfway
between a Belgian waffle and a traditional waffle iron. The thing I like best about this waffle iron
is that it has wells on each side that catch any overflow batter if I happen to
overfill the iron. (See picture below.) No more cleaning up
messy countertops, power cords, and waffle iron exteriors due to overflowing
batter for me. Love that!!