Basic Recipe:
2 cups cake flour
4 teaspoons baking powder
3 tablespoons sugar
1 tsp salt
3 large eggs, separated
1 tall can evaporated milk
1 stick margarine, melted
1 tablespoon vanilla
warm maple syrup
chocolate chips, mashed fresh bananas, finely chopped peeled apples, frozen or fresh blueberries
nonstick cooking spray
toppings: whipped cream, fresh strawberry slices, fresh banana chunks, apple pie or blueberry pie filling
Preheat waffle maker. In a medium bowl, measure and aerate together with a mixer: cake flour, baking powder, sugar and salt; set aside. Beat egg whites until stiff and large bubbles disappear; set aside. Combine and beat until large lumps disappear: flour mixture, egg yolks, evaporated milk, melted margarine, and vanilla (don’t overmix). Pour 1/3 to 2/3 cup waffle batter onto a hot oiled Belgian waffle maker. Bake until crisp and nutty brown, about 2 to 3 minutes.
Keep warm in 200 F oven until all waffles are cooked (don’t stack them). Serve immediately.
For Pandan coconut waffles: substitute coconut milk with evaporated milk and add about 1 teaspoon pandan extract.