Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1 3/4 cups whole milk, room temperature
  • 1/2 cup unsalted butter, melted and cooled
  • 1 tsp pure vanilla bean paste
  • 2 large eggs, separated

Instructions:

  1. Combine 2 cups all purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp sea salt in a large bowl. Note: Sifting the flour first helps prevent lumps in the final batter.
  2. In a separate jug, whisk together 1 3/4 cups whole milk, 1/2 cup melted (and cooled) butter, 1 tsp vanilla bean paste, and the 2 egg yolks.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Note: A few lumps are totally fine; over mixing leads to a rubbery texture.
  4. In a clean, grease free bowl, beat the 2 egg whites until stiff peaks form. Look for the peaks to stand straight up when you lift the whisk.
  5. Add about a third of the egg whites to the main batter and stir it in gently. Note: This lightens the heavy batter so the rest of the whites don't collapse.
  6. Gently fold in the remaining egg whites using a figure eight motion until no white streaks remain.
  7. Preheat your waffle iron and lightly grease it with oil or butter.
  8. Pour about 1/2 to 3/4 cup of batter (depending on your iron size) and close the lid.
  9. Cook for about 3-5 minutes until the steam stops rising and the waffle is golden brown.
  10. Remove carefully with a fork and place on a wire rack or serve directly onto warm plates.