Waffles

This recipe has been on repeat a lot lately. When I first saw it I thought, "who would go through all the trouble of stiffening the egg whites just for waffles?" Turns out  it makes a pretty good, and tasty difference. We've made this recipe three times now so I figured it's about time to get it on the blog so I don't have to keep fishing through Google every time I want to make them. You're left with a ton of batter, but we usually cook it all up and then save the leftovers in the freezer to have on a night I don't feel like cooking, or when a recipe went south!
Did I eat that bacon you ask? Yes. I did. Does my stomach feel like it's about to explode right now? Yes it does. Will I ever learn? Maybe one day. Was it worth it. Absolutely. Call me crazy, but it taste so good!

Ingredients:
1 1/3 cup flour
1/2 tsp salt
4 tsp baking powder
2 tsp sugar
2 eggs, seperated
1/2 cup butter, melted
1 3/4 cup milk

Directions
Mix dry ingredients together. Separate the eggs by putting the whites in your mixer and whipping on high until you get stiff peaks. Add the yolks to the dry ingredients a long with butter and milk. Gently fold and incorporate the egg whites into the batter. Spray waffle iron with cooking spray and cook until desired. 

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