Westinghouse Waffles

These waffles come from the original recipe booklet that shipped with mid-century Westinghouse waffle irons, and they’re proof that a great waffle doesn’t need a complicated recipe. The trick is the separated eggs. Beat the whites to stiff peaks and fold them into the batter at the end, and you get a waffle that’s airier and crispier than any single-bowl method produces.

This is yeast-free, buttermilk-free, no fancy ingredients required. Just flour, baking powder, sugar, salt, eggs, milk, and butter. The simplicity is exactly the point. The folded egg whites are doing all the texture work.

Don’t overmix once the whites are folded in. Aggressive folding deflates the air bubbles, and your waffles end up dense instead of light. Stop while there are still small visible streaks of white in the batter; they’ll disappear in the iron.

Preheat the waffle iron fully before adding batter. A cool iron means soggy waffles that stick to the plates. Most modern irons have an indicator light; wait for it to signal ready before pouring.

Pro Tips

• Use room-temperature eggs and milk. Cold ingredients chill the melted butter and create lumps in the batter.
• Bring the egg whites to room temperature before whipping for maximum volume.
• Don’t open the iron during cooking. The steam loss collapses the texture and tears the waffle.
• Keep finished waffles warm directly on a 200°F (95°C) oven rack so they stay crisp while you finish the rest.

Variations

• Sub buttermilk for the milk and reduce the baking powder to 2 teaspoons (add ½ teaspoon of baking soda) for a tangier waffle.
• Stir 1 teaspoon of vanilla extract into the wet ingredients for a sweeter, dessert-leaning batter.
• Top with fresh berries, whipped cream, and a dusting of powdered sugar for a brunch-worthy plate.