The lightest waffles I have ever made. One hundred percent local whole wheat flour, no baking powders and no dairy. How did this happen? Two eggs separated for each cup of flour is what I think is the secret plus I add no sugar to the batter. It was a thinner than I usually make and with rest it did not become much thicker as often happens. The flour was 2/3 Sonora white (soft) wheat milled by Dry Storage in Boulder and 1/3 of their Bordeaux red (soft) wheat.
- 120 grams of flour
- Salt, a pinch
- 3 T oil (brush waffle iron with some too)
- 1 cup water (lemon water?)
- 2 eggs separated
Mix flour and salt, make a well in center and add egg yolks, oil and water, mix. Beat whites until they form peaks. Fold these gently into the batter and cook on a hot, well-oiled waffle iron until the machine says they are done.