Don’t these just look like the best waffles ever?
I’m here to tell you: They are! Good flavor, crunchy on the outside, and fluffy on the inside.
Every time I make this recipe, I feel like Alton Brown, because there is a scientific reason this is the best waffle recipe ever. It has to do with the fact that you separate the eggs and whip the whites. Then, after mixing all the other ingredients, the very last thing you do is fold in the egg whites. Something about that step and the use of baking powder … I am positive Alton could base a whole half-hour show on just this recipe.
I must credit Polly Smith, my friend Holly’s mom, for passing this down to her daughter, who then shared it with me many, many years ago. It’s a much-requested recipe when we visit friends for the 4th of July every year and a much-requested recipe by my husband many other weekends throughout the year.
Mrs. Smith’s Waffles … try them once, and you’ll likely never go back. I know I haven’t.