Simple breakfast with waffles and milk Free Photo



1 ½ cups all-purpose flour

3 large eggs, separated

½ cup cornstarch

2 tbsp. granulated sugar

2 tbsp. cornmeal (optional)

1 ¾ cups milk

1 tbsp. baking powder

½ tsp. pure vanilla extract

1 tsp. salt

½ cup (1 stick) unsalted butter, melted



  • In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking powder and salt to blend thoroughly; set aside.
  • In mixer bowl, beat egg whites until soft peaks form.
  • Add sugar; continue beating just until stiff peaks form; set aside.
  • Whisk together egg yolks, milk and vanilla.
  • Using rubber spatula, stir milk mixture into flour mixture, blending just until dry
  • ingredients are moistened. (There should still be small lumps; do not over mix). Stir in melted butter. Fold in beaten egg whites until combined. Pour batter onto hot, greased waffle maker and bake.
  • Makes about 5 ½ cups batter
  • Tip: Cornstarch makes the waffles crisper. If you don’t have cornstarch, you could still make great waffles by increasing flour to 2 cups. Bake as directed.
  • Toasted Pecan & Cranberry Waffles:
  • Sprinkle chopped pecans onto bottom grid of hot, greased waffle maker. Pour batter over pecans. Sprinkle dried cranberries over batter. Close waffle maker and bake as directed.