Recipe
2 1/2 cups of Miguel's Pancake Mix
2 egg yolks
2 egg whites beaten, until stiff peaks
1 1/4 cups milk
1. Measure out the amount of Pancake Mix you need, give it a quick stir then set aside.
2. Separate your eggs, then beat your egg whites until your reach still peaks.
3. Pour the egg yolks into your milk. Whisk your yolks to break them up, then pour the egg yolk mixture into your waffle mix. Make sure that when you are mixing mix until you see no more flour. Be careful not to over mix your batter or gluten will form making your waffles tough.
4. Once you have mixed you batter add a 1/4 of your egg white that you have been to stiff peaks into your waffle batter. You can fold in that portion vigorously just to loosen up your batter. With the rest of your egg whites you want to gently fold in the rest of it making sure that you do not deflate your egg whites because that is your fluff-factor :D!
5. Sit your waffle batter aside for 5 minutes just to let everything marry together. In the meantime, preheat your waffle iron and by the time your waffle batter is ready so will your waffle iron. Have fun with them! Throw in some chocolate chips, granola, but honestly it doesn't need it they are good on their own with a little bit of syrup.
SIDE NOTE: These waffles are no way authentic! Usually Belgian Waffles call for yeast AND egg whites, but I didn't want to use the yeast so I just used egg whites and they still turned out perfectly! This is MY version make it how you want to! :D
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