The copious amount of butter, and the extra egg whites, make these waffles thicker and richer than regular waffles (but are not quite as labor-intensive as genuine Belgian waffles).
1-3/4 Cups flour
2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar (omit sugar if making savory waffles)
4 egg yolks
7 Tbsp (almost 1 stick) melted butter
1-1/2 Cups milk
4 egg whites
Pre-heat your waffle iron according to the manufacturer’s suggestions. Sift together the flour, baking powder, salt and sugar.
Separate the eggs, then beat the egg yolks well in a medium bowl. Add the melted butter and milk, whisking to combine. Transfer the liquid ingredients into the dry ones, mixing together until batter is thick.
Using a whisk attachment on a stand mixeer, at high speed, whisk the egg whites until stiff peaks form. Use a spatula to carefully fold the egg whites into the waffle batter, until they are just barely incorporated. The fluffiness of the egg whites will make the waffles more puffy/fluffy when they cook.
Scoop a measuring cup full (amount will vary – consult your waffle iron manufacturer’s instructions; ours takes 1/3 – 1/2 Cup of batter per waffle) of waffle batter and transfer to the pre-heated waffle iron. Close lid, and allow to cook for several minutes, until waffle is golden brown around the edges.
Serve with your preferred topping.