I’m a bit of a breakfast food junkie. I could practically eat any and all things breakfast any meal of the day. There is nothing like a fluffy hot waffle coming out of the waffle iron. The smell in the kitchen, the sudden urge to eat with your eyes well beyond the limits of your stomach.
1 cup milk
1 cup flour
1 vanilla bean split
2 tbs melted butter
1 tbs sugar
1 tbs baking powder
2 eggs (separated)
Add the milk, sugar and vanilla bean to a small sauce pan over low heat and cook for 10 minutes stirring occasionally. After ~5 minutes pull out the vanilla bean and scrape the seeds out with a knife and return both to the milk. We want to infuse the milk with vanilla as much as possible. Let the milk cool to room temperature after and set aside.
Separate the eggs into 2 mixing bowls. Beat the egg yolks with the melted butter and add the cooled milk. Whisk in 1/2 cup of flour at a time, then the baking powder.
Beat the egg whites until stiff peaks and then fold gently into the other mixture. Let the batter sit ~20 minutes before making waffles and enjoy.