WAFFLES: EASY, NOT BOXED

Now that summer's here, it's time for waffles-and-summer-fruit weekends! The cornstarch gives these a crispy exterior and the egg whites beaten and folded in make a fluffy interior. If you don't want to bother with separating the eggs and all of that, lightly beat the eggs without separating and add to the dry ingredients when you add the wet ingredients.

According to my Vermont friends, the best maple syrup is Grade B, not Grade A. The consensus is that Grade A is too light and lacks the smoky maple flavour that the Grade B has. So they've advised me to focus on Grade B, and leave the Grade A to snooty New Yorkers. I have both grades at home so I tried them on these waffles and those pancakes, and I'm a convert to Grade B! That's also what I used in these almond and cashew butter fudge bites.

No maple syrup? Honey's just as great!

Waffles
Makes: 5 waffles

- 1 cup oat flour (grind 1 cup rolled oats in a blender till you have flour)

- 3/4 cup all-purpose (AP) flour (or bread flour)
- 1/4 cup cornstarch

- 2 eggs, yolks and whites separated

- 1-3/4 cups milk
- 1/4 cup oil (coconut, grape seed, olive, or any neutral oil)
- 4 tsp. baking powder

- 1 tbsp. sugar
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 2-3 tsp. oil (to brush on the hot waffle iron)

1. In a medium bowl mix all the dry ingredients.
2. Make a well and add the wet ingredients except egg whites. Stir until you have a smooth mixture.
3. Beat the egg whites in another bowl till you have soft peaks. Fold into the smooth mixture and set aside. (If you don't want to bother with separating the eggs and all of that, lightly beat the eggs without separating and add to the dry ingredients when you add the wet ingredients.)
4. Preheat waffle iron.
5. Brush preheated waffle iron with a teaspoon of oil. Ladle about 1 cup batter onto the hot waffle iron. Cook until golden brown.
6. Serve hot with butter, maple syrup, and fresh fruits.