Photography: Becky Luigart-Stayner; Styling: Jen Rotenstreich
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fat-free milk
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 large egg yolk
1 large egg white
1 tablespoon sugar
1/2 cup semisweet chocolate minichips
How to Make It
Coat a waffle iron with cooking spray, and preheat.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in minichips.
Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
These were good, but nothing fantastic. Given the additional step of beating the egg white with sugar, I expected more. My family's favorite recipe is CL waffles with two-berry syrup... Truly delicious.
My kids love these. I froze the extras and they were gone in 2 days! I did use a blend of whole-wheat and white flour to make them a little healthier, but they are a nice option to Eggos as you can control what goes into them. I'm going to try the same dough with blueberries next time for my husband. Pop the leftovers in the toaster and voila! Hot fresh waffles anytime!
To make these even healthier, I substituted the butter with non-fat yogurt cheese (or you can use extra-virgin olive oil), whole-wheat flour, unsweetened mini-chips and low-sodium baking powder. Still delicious and less fat and calories.
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