If you're truly not into it, don't despair because I'm about to give you a killer waffle recipe that you could stash away for Sunday morning breakfast and leave the chicken for lunch!
Last week's WIM Wednesday post shared a delicious Chicken Fingers recipe. You'll use that recipe for the "Chicken" part of today's post and the waffle recipe follows.
What You'll Need
1/2 Cup butter
1 Tablespoon sugar
4 egg yolks
2 Cups milk
2 Cups flour
4 egg whites, stiffly beaten
4 teaspoons baking powder
waffle maker (I prefer Belgium waffles)
What You'll Do
The most challenging part about this whole recipe is the separating of the eggs. Place the egg whites in one bowl and the egg yolks in another.
Melt the butter and place with the egg yolks along with the sugar, flour, and milk. Whisk to combine.
Using your hand mixer, beat the egg whites until they form stiff peaks. See how the peak stays peaked when I raise the mixer blades?
Sprinkle the baking powder on the stiffened egg whites and fold into the egg yolk mixture. Now you're ready to make some waffles!
Heat up your waffle iron maker to the desired temperature. I like mine less crisp than Super Hubby so I set the temperature a bit lower for me. Pour the batter and close.
What You'll Need to Know to Finish
Be sure you have heated your chicken fingers from last week (Need the recipe? Click Here.) Even if you don't try the Chicken and Waffles combo, the waffle recipe is a keeper! The stiffened egg whites and baking powder make the waffles light and fluffy and crispy on the outside. Heat up your maple syrup, pat of butter on the waffle, and enjoy!