Olive Oil Waffles: Too Good to Be True?

Think it's too good to be true? It's not! You can replace butter with olive oil in most recipes. Here is a conversion chart to help you out:

I received a Belgian Waffle Iron over the holidays and have had a blast playing with it. One of my favorite creations thus far is brownie waffles with peanut butter sauce. But that is a recipe for another time...

It takes about as much time and effort to put together a batch of waffles as any other breakfast staple at my house (i.e. French toast, eggs & toast, eggs & hash) so they are now a Sunday favorite. The following recipe is by far my favorite to use. Every time it produces a crisp, fluffy waffle that is just begging to be loaded with indulgent toppings like Wood’s Bourbon Barrel Aged Maple Syrup or some Chocolate Raspberry Jam. And the most surprising part? I made this with olive oil! In my recipe, I used a plain oil that I had around the house but it would also be delicious with the Butter Olive Oil, Blood Orange Olive Oil, or Eureka Lemon Olive Oil. Don't let the whipped egg white through you off - it's simple to do and makes a huge difference in the waffles.

For a fun brunch party or special event, build a waffle bar with creative toppings. Some of my favorites are coconut jam, toasted coconut, pistachios, fresh berries, and Dark Chocolate Balsamic soaked strawberries.

Makes 4 Waffles

Ingredients

1 cup flour

2 tsps baking powder

1/8 tsp salt

2 tbsp sugar

1 egg, separated

¼ cup oil

1 cup milk 

1 tsp vanilla extract

Directions

• Mix together flour, baking powder, salt, and sugar in a medium bowl.
• Separate the egg. In a small bowl, beat the egg white until frothy. You can do this by hand with a fork or whisk or with an electric beater.
• Stir together milk, oil, vanilla, and the egg yolk until mostly combined.
• Add milk mixture to dry ingredients and mix well.
• Fold in egg whites, careful not to over mix.
• Pour batter into preheated waffle iron and cook according to directions.

Enjoy!