I’ve been making waffles about as long as I’ve been making pancakes.  However waffles aren’t requested as frequently as pancakes.  Maybe it’s because in my family we eat them hot off the griddle and you can fit a lot more pancakes on at one time than the limited 4 portions determined by a waffle-iron.  Despite what many a friend of mine thinks, waffle batter and pancake batter are not the same.  At least not in this house.  Although you beat the egg whites until stiff peaks form for both, that’s about the only step that’s the same.  So if you have a waffle-iron laying around collecting dust, it’s time to brush it off and whip up these quick, light and fluffy waffles.  These are nothing like Belgian waffles that you’d order at a restaurant (for better, in my humble opinion), they’re much softer, almost delicate (which obviously means you can eat more!).

Light and Fluffy Waffles

Serves 6-8

• 1 3/4 cups sifted flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp sugar
• 3 egg, separated
• 1 1/2 cups milk
• 7 Tbsp oil

Sift dry ingredients into a large bowl.  Whisk together the yolks and milk, slowly mix into the dry ingredients.  Mix in the oil.  In a separate bowl, beat the egg whites until stiff peaks form.  Carefully fold the egg whites into the batter.  Preheat your waffle iron.  Scoop batter onto the waffle iron, close and bake until golden brown.  Serve immediately.

If you want to be special (like me ;)), I recommend topping your waffles with creamy peanut butter, homemade syrup, and, if you have one on hand, banana slices…DELICIOUS!

Seat Family Syrup

• 1 cup brown sugar
• 2 Tbsp flour
• 2 Tbsp butter
• 1/2 cup water

In a saucepan, mix the brown sugar and flour together, until evenly dispersed.  Add the butter and water.  Heat the mixture over medium high heat until the butter melts.  Stir regularly until the mixture comes to a boil.  Let boil for 1 minute, then reduce heat to a simmer until ready to serve.  Syrup will thicken slightly as it cools.