Waffles

Crisp American waffles are golden brown outside and airy inside – a perfect weekend breakfast or sweet treat. The secret is whisking the egg whites separately.

1. Separate the 3 eggs; whisk the whites to a stiff peak.

2. Mix the yolks with the 300 ml of milk and the 80 g of melted, slightly cooled butter.

3. Sift in the 250 g of flour, the 2 teaspoons of baking powder, the 40 g of sugar and a pinch of salt, then mix it smooth.

4. Fold the egg-white foam into the batter in two goes, gently, lifting from the bottom upwards – do not overmix it, so the air stays in it.

5. Heat and butter the waffle iron, and cook the batter golden brown (about 4-5 minutes).

6. Serve it drizzled with the 100 ml of maple syrup and with the 100 g of fresh blueberries.

Tip: The separately whisked egg white is what makes it crisp outside and airy inside – do not skip this step.