Mother’s Day is right around the corner. Take part in the beloved tradition of serving your mom breakfast in bed with this recipe for waffles from the ICE Culinary Arts program. Separating the eggs and folding in a meringue makes them almost impossibly fluffy and airy.
8 ounces all-purpose flour
2 ounces sugar
1/2 ounce baking powder
1 teaspoon salt
12 fluid ounces milk
4 egg yolks
4 ounces melted butter
4 egg whites at room temperature
Makes 4 to 6 waffles
Sift together the flour, sugar, baking powder and salt into a large mixing bowl.
In a separate bowl, beat together the milk, egg yolks and melted butter.
Make a well in the center of the dry ingredients and pour in the milk and egg mixture.
Lightly whisk the dry ingredients into the wet, stirring until just combined.
Preheat a waffle iron.
Whip the egg whites to soft peaks and fold the egg whites into the batter in two additions.
Ladle the batter onto the waffle iron. Close the top and cook until the waffles are crisp, golden and cooked completely through.