Pre-heat the oven to 220°C / Th 7-8 in fan assisted mode.
Melt the butter in the MicroCook Pitcher 1L for 50 sec. at 600 watts.
In the Mixing Bowl 3L, mix the egg yolks, milk, flour, salt, baking powder and sugar using the KPT Beater. Add the melted butter and mix again.
Beat egg whites in the Speedy Chef until they are stiff, then gently fold half of the egg whites into the Mixing Bowl mixture using the KPT Silicone Spatula. After folding in the first half of the egg whites, add the second half and continue to fold gently.
Set two SBF Waffles on the cold oven rack (take care of leaving no space between the 2 molds). Distribute the mixture evenly in all the 8 cavities and bake for 11 to 12 min.
Immediately unmold the waffles onto the oven rack and bake for another 3 to 4 min.
Serve the waffles with icing sugar, jam, chocolate sauce or other topping, as you prefer.
The dough can be flavored to your preference with: 5 ml liquid vanilla, 1 ml bitter almond flavoring, 5 ml orange flower flavoring, 1/2 grated tonka bean, 5 ml rum, 5 ml Grand Marnier or Cointreau…
Quick and easy chocolate sauce: Heat 150 ml milk in the MicroCook Pitcher 1L for 1 min. 30 sec. at 600 watts. Add 200 g dark chocolate (in pieces), allow to rest for 1 min. and mix using the Beater until the chocolate has completely melted.