Cinnamon Egg White Waffles

What Goes With It

• Fresh blueberries
• Sliced strawberries
• A cup of tea

How to Make Cinnamon Egg White Waffles

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1. Heat the waffle iron and brush it lightly with the oil.

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2. Whisk the egg whites in a clean bowl until they hold a firm peak.

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3. In a second bowl, mix the flour, milk, cinnamon, vanilla and maple syrup into a thin, smooth batter. Fold in a third of the egg whites, then fold in the rest.

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4. Pour the batter into the iron in batches and cook for about 4 minutes, until golden and crisp, making 4 waffles in all.

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5. Serve at once with the blueberries.

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Notes From the Method

Do not open the iron before the steam slows; the waffle tears if lifted too early.

Keep finished waffles in a single layer on a rack in a low oven so that they stay crisp.

If the batter thickens as it stands, thin it with a tablespoon of milk.

Storing and Reheating

Best eaten fresh. Cooked waffles keep in the fridge for up to 2 days; crisp them in a toaster.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.