World’s Best Waffles

There are some recipes in my collection that are always a total hit and my waffles are one of them. I like to consider myself a 90/10 kind of a cook. 90 percent of the time my dishes are great. 10 percent of the time what I make is a total fail. My waffles always fall in the 90 percent category thanks to my grandmas tried and true recipe. Growing up I used to spend summers at my grandparents lake house.Talk about a place where a kid can be a kid: a great big yard perfect for games of catch, beach front to a lake with a perfectly blonde beach that was always sandcastle-ready, a trickling creek running through the property that housed hundreds of tiny frogs (cute for catching, perfect for fishing), and yet some of my favorite times were spent inside with my Grandma in the kitchen. It was there that I learned how to peel potatoes, clean fish, mince garlic and onions, and how to make a perfect chocolate malt. Out of all the wonderful dishes my Grandma was so brilliant at making, her  waffles were by far my favorite. Now that I'm the one doing the cooking for a family, I make sure to warm up my children's bellies with the sweet and fluffy, buttery taste of these amazing waffles. I'm passing the recipe along to you under one condition: Waffles must be made by love and for your loves.❤️

Notes: 

- A kitchenaid or hand mixer is a must. Beat the egg whites on high until light and fluffy. 

- You can sub out the almond extract for vanilla, but trust me on this one: almond is way yummier. 

- You can sub out almond or soy milk. Vanilla almond milk goes super well in this recipe. 

- I always use gluten-free flour with this recipe. The gluten-free bakers flour is a must. Do not try using almond flour or coconut flour, it won’t work. 

- I always use plain, non-fat Greek yogurt. Vanilla yogurt goes wonderfully with this recipe as well. You can also sub out sour cream.