Have an old-style waffle recipe?

im looking deperately for a waffle recipe that has egg whites whipped to peaks and THEN added to the rest of the batter. this is an old recipe that my Dad (Waffle King) used for Sunday mornings.Have an old-style waffle recipe?
Biasotti Waffles





This is a great recipe that I make often, so delicious, crispy and fluffy :





for 2 servings :





INGREDIENTS:


1 cup flour


1 cup milk


1 egg


4 Tbs oil


2 tsp B.P.


1/4 tsp salt


1 pinch of vanilla





DIRECTIONS:


Preheat your waffle iron.


Seperate eggs.


In a medium bowl, whisk together the yolks, vanilla, milk and oil together. Sift in flour, BP and salt; stir into the yolk mixture.


Whip egg whites with an electric mixwr until stiff, fold into the batter.


Spoon batter onto the hot waffle iron, close, and cook until golden brown.





( note : you can halve the oil if you want to )Have an old-style waffle recipe?
Sour Cream Waffles





INGREDIENTS:


1 cup water


1/2 cup sour cream


1/2 cup plain yogurt


1/4 teaspoon white vinegar


2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


2 eggs, beaten





DIRECTIONS:


In a bowl, mix together water, sour cream, yogurt, and vinegar.





Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.





Add sour cream mixture and eggs to flour mixture; blend until smooth.





Cook on a lightly greased waffle iron until golden brown; lift off with a fork.








Whole Grain Waffles





INGREDIENTS:


2 eggs, beaten


1 3/4 cups skim milk


1/4 cup canola oil


1/4 cup unsweetened applesauce


1 teaspoon vanilla extract


1 cup whole wheat pastry flour


1/2 cup flax seed meal


1/4 cup wheat germ


1/4 cup all-purpose flour


4 teaspoons baking powder


1 tablespoon sugar


1/4 teaspoon salt





DIRECTIONS:


In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.





Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.








Crispy Walnut Maple Waffles





INGREDIENTS:


2 1/2 cups dry pancake mix


1/2 cup whole wheat flour


1/2 cup water


1/3 cup vegetable oil


1/4 cup maple syrup


2 tablespoons milk


1 teaspoon vanilla extract


1/2 teaspoon ground cinnamon


1/2 cup chopped walnuts





DIRECTIONS:


Preheat oven to 250 degrees F (120 degrees C). Preheat waffle iron.





In a bowl, mix the pancake mix and whole wheat flour. Form a well in the center, and pour in water, oil, and syrup. Stir until evenly moist. Stir in the milk, vanilla, and cinnamon. Fold in walnuts.





Pour about 1/3 cup batter per waffle into the waffle iron, and cook 5 minutes, until done. Transfer waffles to a baking dish, and place in the preheated oven. Cook 5 minutes, or until crisp.








Light, Crisp Waffles





INGREDIENTS:


3/4 cup all-purpose flour


1/4 cup cornstarch


1/2 teaspoon salt


1/2 teaspoon baking powder


1/4 teaspoon baking soda


3/4 cup buttermilk


1/4 cup milk


6 tablespoons vegetable oil


1 egg yolk


1 egg white


1 tablespoon white sugar


1/2 teaspoon vanilla extract





DIRECTIONS:


Preheat the oven to 200 degrees F (95 degrees C). Preheat your waffle iron.





In a medium bowl, stir together the flour, cornstarch, salt, baking powder and baking soda. Combine the milk, buttermilk and oil in a measuring cup. Whisk in the egg yolk with a fork, and set aside. In a small bowl, beat egg white with an electric mixer until almost soft peaks. Gradually sprinkle in the sugar, while continuing to whip until thick and glossy. Stir in vanilla.





Pour the milk mixture into the dry ingredients, and whisk just until blended. Fold in the egg white using a spatula.





Pour batter onto the hot waffle iron in the recommended amount for your iron. My waffle iron takes a generous 1/2 cup. Close the iron, and cook until golden brown. A good indication that it is getting close is that the steam will stop coming out of the iron.





Keep finished waffles in the warm oven directly on the rack. Do not stack, or they will become soggy.








Light n' Fluffy Buttermilk and Chocolate Chip Waffles





INGREDIENTS:


1 1/2 cups all-purpose flour


5 tablespoons powdered buttermilk


1 1/4 teaspoons baking powder


1/2 teaspoon baking soda


1 cup milk


1/4 cup heavy cream


2 egg yolks


1/4 cup butter, melted


2 egg whites


1 cup miniature semisweet chocolate chips





DIRECTIONS:


In a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. In a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. Stir the milk mixture into the dry ingredients until smooth. In a clean glass or metal bowl, whip egg whites to stiff peaks. Fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.





Preheat a waffle iron, and coat with cooking spray. Spoon batter onto the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.
Waffles





4 eggs, separated


2 1/2 cups milk


3/4 cup melted shortening


3 1/2 cups flour


2 Tbsp. baking powder


1 tsp. salt





Combine the egg yolks with the rest of the ingredients and beat for 1 minute.


Whip the egg whites till stiff and fold into the batter.


Bake in a waffle iron
Banana Split Waffles





1/4 cup butter or margarine (melted)


1 and 3/4 cup milk


2 eggs (separated)


1/4 cup sugar


1 and 1/2 to 2 cups self-rising flour


1 banana (mashed)


1/2 cup pecans (chopped)


1 teaspoon vanilla





Separate eggs.





Whip egg whites until stiff and put aside.





Mix butter, milk, egg yokes, sugar, vanilla and flour. (Add flour according to thickness desired.)





Fold in egg whites. Add mashed banana and pecans.





Pour into hot, greased (cooking spray) waffle iron. Cook until golden brown. Garnish as desired.





Suggestions: sliced strawberries and whipped topping. Serve with hot syrup or sauces.
Just make a pancake (on the thin side) or crepe batter reserving the egg whites. When your batter is ready, whip the eggs whites to peak then fold them in your batter %26amp; then cook right away until golden brown. When they are cooked, let them cool on a cooling rack so they'll stay a little ';crunchy'; on the outside.


I do not know exactly how much of each ingredients I use because I do not measure mine but you can use any recipe you already have.