Michigan State University Chef Kurt Kwiatkowski gave us his recipe this week for homemade waffles. You'll never go back to the freezer waffles once you try this little bit of deliciousness.

Chef Kurt’s Waffles

2 c. all-purpose flour

½ c. sugar

1 T. baking powder

½ t. baking soda

½ t. kosher salt

2 eggs separated

1½ c. whole milk

1 stick of butter, melted

1½ t. vanilla extract

 

In one bowl combined flour, sugar, baking powder, baking soda and salt. Whisk to mix well or sift all dry ingredients

In two other bowls separate 2 eggs, putting egg whites in one and the egg yolks in another

Whisk the egg yolks, then add the milk and vanilla extract

Heat butter on the stove on low, just to melt all butter. Cut it up into chunks to make it go faster

Whisk the egg whites till they get to stiff peaks

Combine the wet milk ingredients into the dry ingredient bowl and mix well. Then FOLD in the egg whites

Heat your waffle iron, spray with some non-stick spray and then cook up your waffles. You can leave your oven on super low at around 180 degrees to keep the waffles warm while you are making them