8 eggs separated, room temperature
4 Tbsp sugar
1/2 Cup butter melted and cooled
2 Cups milk
2 tsp vanilla extract
4 Cups all-purpose flour
1 1/4 Tbsp baking powder
1 tsp salt
- Beat egg yolks and sugar in a bowl until light. Add cooled, melted butter, milk and vanilla extract. Add flour, baking powder and salt. Beat well. Beat egg whites until stiff and gently fold into batter.
- Brush vegetable oil onto the waffler and preheat (setting 2.5 on the Peterson waffler).
- Use a ladle to add batter to preheated waffler. This ensures consistent waffle size.
- Do not add too much batter to the waffler. It's better to have a smaller waffle, than to have to spend all afternoon cleaning up batter that has spilled out of the waffler and into the hinge of the waffler.