These lovely creations are dangerous and I am warning you can take over your life.  Waffles are a comfort food for me and I am not ashamed to admit over the last few months I have eaten a heap of waffles 🙂 I have made many varieties – chocolate chip, chocolate chip & peanut butter, apple & cinnamon, raspberry and blueberry.  The possibilities are endless.  This recipe freezes well and on the mornings/nights/days when you need something special just pop one in the toaster straight from the freezer and enjoy.  My husband and youngest daughter love them with ice cream.  I myself am a fruit and maple syrup girl and my eldest daughter loves them plain with yoghurt.  However you like them you must give these a go 🙂 This is a base recipe and you can enjoy them as is or add any flavour you like.
![IMG_2715[1]](http://www.backtofoodbasics.com/wp-content/uploads/2015/05/IMG_27151.jpg)
- 3 eggs (separated)
- 1 3/4 – 2 cups of milk
- 125g melted butter (you can substitute this with apple sauce if you are wanting to reduce your fat intake)
- 1 teaspoon vanilla
- 2 cups self-raising flour (I have used wholemeal, ATTA and coconut flour – if you are using a plain flour make sure to remember to add raising agents bi carb and baking soda)
In a large mixing bowl combine egg yolks, milk, butter and vanilla.  Whisk until well combined and smooth.  Add flour and continue to whisk until batter is smooth.  In another mixing bowl beat egg whites with electric beaters until stiff peaks form.  Gently fold egg whites into batter – this step is important as it gives the waffles a light and fluffy centre with a crispy outside.  Cook batter according to your waffle makers instructions.  Enjoy 🙂
