Your recipe is nearly identical to the recipe I've been using since childhood from a 40s vintage cookbook my grandmother owned. My recipe is for a larger amount. I agree, beating the egg whites and gently folding them in makes for a light, delicate waffle. I also add vanilla.

mboston:

Barnmom told me to beat all the egg whites first.

I was only beating one white in, because I didn't think it mattered but it did.

My recipe is similar to yours, from a 1939 Cookbook.
Made a few changes. I use it for Pancakes also.
I use the Waffle Batterr thicker.

I've seen them baking some, where the Batter is running out,all over the Wafflebaker.

Can't do that !!!

LOU�S
Pancakes and Waffles Recipe

2 1/2 cups milk ( I�ve been using powdered milk)
2 eggs ( separated ) .
1/3 cup of Veg. Oil
2 tablespoon of Vanilla
Pinch of salt
1/2 cup Sugar
1 cup of Wheat Flour
4 teaspoons Baking Powder
All Purpose flour ?
---------------------------------------------------------------------
I beat the egg whites first , so I don�t have to clean the beaters.
Beat the egg whites with a teaspoon of sugar, until peaked.
Put aside until the batter is mixed
******************************
Batter for Pancakes:
Put the first 6 ingredients ( except egg whites ) in a mixing bowl and beat until smooth.
Put in the Wheat flour, Baking Powder. and some All Purpose flour.
Beat until smooth. Add enough AP flour to thicken slightly,
(were it leaves ripples while mixing ) not thin and loose.
Add 1/2 the beaten egg whites, at a time , to the batter and fold in easy.
***********************************************************
For Waffles:
Thicken more, to where you have to move it around with a spoon,
when it is put on the Waffle Baker.
Then do the egg white thing as in the pancake batter.
When baked I cool them fast on a rack and put them in a plastic bag,, separated
and right in the freezer.
If you overcook a little, dampen slightly with water,
before you put them in the toaster oven.
I have a very old round Waffle Baker with adjustable heat Range.
I use mine on high range.
It makes a Waffle about 1/2 inch + thickness. For me this is just right,
for the amount of butter and syrup that you can put on top.

I found a Cuisinart mod.WMR-CA to match my old one.
Now I can make Waffles in Stereo .

I don�t use the Belgium Waffle Maker, any more, because it�s too much Waffle for the amount of syrup and butter. But may be good for you.!

If I want a Belgium Waffle, I just make a double decker and
put fruit or whatever filling in between.
Then you have more cooked surface area , on the Waffles.
Which is where the flavor is ( the cooked surface )

mboston:

I apoligize, should not have put my recipe in with your's.
Lou

mboston, I agree, the beaten egg whites make a lighter and delicate waffle.

Since I'm nearly always in a hurry and I'm not a morning person I usually just beat everything together, but there is definitely a difference.

I like the corn waffles with ham and cheese that I made for Elery, he wants some more soon. I like pumpkin waffles and I have a recipe that takes yeast, but sometimes you just want a plain waffle and that recipe of yours is just the ticket.

Annie

Corn Waffles, Annie???
With kernels or cornmeal?

Please post!! A savory waffle with the turkey leftovers might just turn out delicious!!!

Deanna

Deanna, they have both. I have to admit, though, that I added in the cheese and ham as "afterthoughts" because I had them leftover and we were having them with eggs in place of toast. I think they'd be awesome with some leftover turkey and gravy or some turkey and cranberry sauce!

Double corn waffles

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1 cup yellow cornmeal
2 beaten egg yolks
1 1/2 cups buttermilk
1/4 cup melted butter
1 can cream-style corn
2 stiffly beaten egg whites

My own add ins: Cheese, ham, jalapeno, bacon, caramelized onion, whatever you like, get creative. Go crazy!

Mix together the flour, baking powder, soda and salt. Stir in the sugar and cornmeal. In a large mixing bowl, whisk eggs, buttermilk and oil till blended. Lightly stir in the dry ingredients, a little at a time, to make a smooth batter. Fold in the corn, then fold in the egg whites. (Yeah, whatever. I'm not a morning person so I just mixed the eggs right in, I didn't beat or separate them. The waffles were still good)

At this point I added about half a cup of shredded cheddar and an equal amount of finely shopped sliced ham that was leftover from something or another.

Ladle batter onto preheated waffle baker. Bake till brown, about 5 minutes.

They were yummy and now I'm going to try without the flour, just cornmeal, because Elery's daughter is gluten intolerant and this could be a good breakfast option with eggs. Elery ate his plain in place of toast, I added maple syrup and enjoyed them greatly. (grin)

Annie

These, brought to my attention by former CF member Dawn, are on my list for when I have company to feed for breakfast.

Sweet Potato Waffles
Recipe courtesy Alton Brown

Serves:
4 (8-inch) waffles

Ingredients

1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
Vegetable spray, for waffle iron

Special equipment: steamer basket and waffle iron

Directions

Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.

In a large bowl, whisk together flour, baking powder, and salt and set aside.

In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

Thanks Annie! I may run the corn through the FP to make smaller chunks. I think these would be an awesome base for hot turkey sandwiches. Lots of holes to soak up the gravy!

You might try whizzing up some oatmeal to replace the flour or using brown rice flour.
Let us know how that works with just cornmeal, OK?

Deanna