Summer Celebration Breakfast

My kiddos are in a frenzy, unlike me (HA!), and are excitedly packing EVERYTHING they could possibly need (want) during the next two months we will be away from home...even if they may only want to play with it for five minutes. I am trying to gently dissuade them from such items, if only until tomorrow, when my efforts will be much more forceful...But we have accomplished quite a bit in the way of preparations, like cleaning out the fridge(s), freezer(s), and pantry--boy I wish I could put an (s) on the end of that one! Neatly labeled with my P-Touch label maker, my pantry is unusually sparse, devoid of the piles of pastas, half eaten boxes and bags of this and that, empty flour containers and the like.

We are trying to use it all up in these last few days, and what better way to do that than with Marion Cunningham's Special Waffles. Lightened with beaten egg whites, they are the perfect texture; crisp and golden on the outside and fluffy and tender on the inside. Slathered with butter and pure maple syrup (grade B please), this breakfast will surely satisfy. Because they take a wee bit longer to prepare than other kinds, these are best made when you have a little extra time, like on a weekend or on the first official day of summer vacation!!

Special Waffles

2 C flour

3 t baking powder

1/2 t salt

3 eggs, separated

1 3/4 C milk

4 T butter, melted

3 T sugar

Combine flour, baking powder and salt in a bowl. In a separate small bowl, whisk egg yolks and add milk and melted butter. Pour into dry ingredients and whisk to combine. In a third very clean bowl, beat egg whites with an electric mixer until stiff, but not dry and slowly add sugar, beating it until absorbed. Carefully stir 1/3 of the egg whites into the batter, then fold in the remaining whites. I have a waffle iron that makes 4 waffles at a time. I usually spoon 1/3 C batter into each greased well. Bake until golden and serve immediately with butter and maple syrup.