Saturday, May 24, 2008
These are the waffles my mom use to make. I have tried a few other recipes and still really like this one. Mostly because you beat the egg whites and then fold them into the batter which gives you fluffy waffles instead of hard hockey puck types. This is actually in the Better Homes and Gardens cook book. I share this with you today, because we made these for breakfast and I actually remembered to take a picture.
1 3/4 cups all purpose flour
1 T baking powder
1/2 tsp salt
2 egg yolks
2 egg whites
1 3/4 cups milk
1/2 cup cooking oil or shortening melted
In a large bowl stir together dry ingredients - flour, baking powder and salt. In a small mixing bowl beat egg yolks then add milk and oil, mixing after each addition. Stir wet mixture into dry ingredients. In another bowl mix egg whites until stiff peaks form. Gently fold beaten egg whites into flour-milk mixture. Leave a few fluffs of egg white so you know you didn't over mix. This is important - Do Not Overmix.
Pour batter onto preheated waffle iron and follow directions from manufacture on how to cook waffles. To keep waffles hot for serving, place in a single layer on a wire rack placed atop a baking sheet in a warm oven.
This makes three 9 inch waffles. You can also double the recipe, making extra waffles, then store in freezer bags. When you want waffles just put them in a toaster and heat through. If you do this, just cook them until they start to turn light brown as they will finish browning in the toaster.