Adapted from The Breakfast Book by Marion Cunningham This is Elena’s go-to recipe for a weekend breakfast, though this recipe takes at least 3 bowls. Makes about 10 waffles.
2 cups milk
2 tablespoons white vinegar
2 eggs, separated
2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
In a measuring cup combine the milk and vinegar, stir, and let stand for 10 minutes. Put the egg yolks in a large mixing bowl and beat until uniform and slightly more pale (Quickest done with a balloon whisk but any whisk will do). Stir in the sour milk and set aside. In another bowl, combine the flour, sugar, baking soda, and salt, and whisk until well mixed. Add the flour mixture to the yolk mixture and beat with a whisk until smooth. Stir in the melted butter and whisk until well blended.
Using a handheld mixer, beat the egg whites until stiff but still moist, (Again with a balloon whisk) for a few minutes. Gently fold the whites into the batter.
Add the batter to the preheated waffle iron and cook.