Welcome to another repeat meal Wednesday! I’ve made these waffles several times, sometimes for company, and they are always a big hit. Orange blossom water is the secret ingredient, and it can be obtained at international grocers or online. The other thing that makes these waffles so delectable is that you separate the egg yolks and whites and whip the whites before folding them into the batter. This makes for fluffy, airy waffles. I would actually recommend doing that for any waffles you make; the end result is really worth the little bit of extra time and mess it takes to do that. I love these waffles drizzled with honey instead of maple syrup, the honey really compliments the orange flavor. Enjoy!
Source: Padma Lakshmi, “Tangy, Tart, Hot & Sweet”
4 large eggs, separated
2 cups whole milk
1/2 cup melted butter, cooled
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tbs sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp grated fresh nutmeg
3 tbs orange blossom water
Honey and confectioners’ sugar, for serving
In a large bowl, beat the egg yolks, then add the milk, melted butter, and vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda, sugar, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients and mix well with a whisk.
In a small bowl, beat the egg whites until stiff peaks form. Carefully fold the whites into the batter, then stir in the orange blossom water.
Cook the waffles according to manufacturer’s instructions on your waffle iron. Dust with confectioners’ sugar and drizzle with honey to serve.