Thursday, January 27, 2011


I can't BELIEVE I haven't added this waffle recipe yet......  I make a HUGE batch and then freeze the extra cooked waffles.  When we're ready to have waffles, they're great toasted (or my husband microwaves them...).

Preheat: Wafflemaker
Category: Waffles, breakfast, freezeables, wall recipes

Regular              Doubled
3 Cups                 6 Cups              Flour
2 Tablespoons    4 Tablepoons    Baking Powder
1/2 teaspoon       1 teaspoon        Salt
4                          8                        Egg yolks
3 Cups                6 Cups               Milk
1 Cup                  2 Cups              Vegetable or Canola Oil I use canola
4                          8                       Egg whites

1.  Separate egg yolks and whites.  If you have a mixer, start whipping the whites.  If not, set them aside.

2.  In a medium bowl, mix together egg yolks, milk, and the oil.

3.  In a large bowl, mix together the flour, baking powder, and salt.

4.  Pour your wet ingredients into the dry and whisk until smooth.

5.  If you DON'T have a mixer, start whipping the egg whites until they're VERY fluffy. 

6.  Gently stir the egg white fluff into the waffle batter.  The cookbook I used says to leave some bits of fluff, but I just like to gently blend it all...  You should have a lovely, airy batter.

7.  Cook waffles in GREASED waffle maker. 

1 comment:

  1. I will have to give this one a try. I've tried lots of waffle recipes and haven't found one that I'm 100% happy with yet. Hopefully this is it!