Fluffy Waffles Without Fat
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg (s), size L.
- 40 grams sugar
- 1 pinch (s) salt
- 80 g flour
- 0.5 teaspoon ½ baking powder
- 90 ml milk
- Lemon peel, grated, or flavored
Print Recipe
Pin Recipe Instructions
- Separate the egg.
- Beat the egg whites with 10 g sugar and salt until very stiff.
- Beat the egg yolks with the rest of the sugar until lightly creamy. Fold in the milk and finally briefly stir in the flour, baking powder and lemon zest or aroma. Carefully fold in the egg whites.
- Bake two waffles one after the other from the batter in a hot waffle iron. Let cool down individually on a wire rack or enjoy while warm.
- They taste best when thickly dusted with powdered sugar and with a dollop of cream.
- Note: I have a waffle iron for round, thick Belgian waffles that I lightly grease before baking. According to this recipe, I bake two super fluffy, thick waffles in it (about 8 minutes), which can be easily removed with waffle tongs (without sticking).
- Tip for the ultimate waffle happiness at any time: After cooling, freeze the waffles and after thawing put them in the toaster on the lowest setting and then dust them with powdered sugar. Whipped cream with sugar can also be sprayed as tuffs and frozen and thawed, it goes perfectly with it!
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