March 13, 2012
This recipe makes basic, everyday waffles. Fast and simple to make but very good! Have you ever tried spreading peanut butter on top of hot waffles before adding the syrup? Yummy!
If you can make these basic waffles you can make any waffle, like the Belgium, pecan and blueberry. This recipe is very simple and straight forward with no special skills required.
Yield: 4 servings
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 3/4 cups milk (as needed)
- 3 egg whites beaten stiff
- 3 egg yolks beaten
- 2 tablespoon sugar
- 2 tablespoon cooking oil
- 1/2 tablespoon vanilla
1. Heat Waffle Iron and coat liberally with cooking oil or Crisco.
2. Combine all other ingredients except eggs. Mix until blended but do not over mix
3. Separate egg yolks and whites. Beat egg yolks and mix into the flour mix.
4. Beat egg white in a separate bowl until stiff peaks form (looks like whipped cream)
5. Gently fold beaten egg white into flour mixture.
6. Pour 1/3 to 1/2 cup of batter into center of hot waffle iron and bake until steam stops coming from edges of iron (about 3-5 min.
NOTE: The amount of batter used per waffle will depend on the size of your waffle iron. If you are using a small or unusually large iron you will need to vary the amount of batter used.
NOTE #2: Watching for the steam to stop in order to determine if the waffle is done does not work with all irons. Try to avoid peeking but with a new waffle iron or one you are not familiar with...you may need to peek.