Description
My husband, the chef, loves waffles. However, he has rarely been satisfied by anything other than a pre-made mix. Then I found this recipe. Now these are the only homemade waffles I make, when I make them. They are fluffy, light, and flavorful. I usually make a double batch and freeze the leftovers to toast later.
Ingredients
- 1-¾ cup Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 2 Tablespoons Sugar
- 3 whole Egg Yolks
- 1-½ cup Milk
- 1 teaspoon Vanilla
- ½ cups Vegetable Oil Or Melted Butter
- 3 whole Egg Whites, Beaten Stiff
Preparation
Start your waffle iron preheating, according to manufacturer’s instructions.
Mix dry ingredients together, including sugar. In a separate bowl, mix egg yolks, milk, and vanilla until well blended. Add this mixture to the dry ingredients and mix until smooth. Add oil (or butter) and mix until smooth and all of the oil (or butter) is incorporated into the batter. Gently fold in egg whites. Portion batter into your waffle iron and bake according to manufacturer’s instructions.
My waffle iron takes a heaping 1/4 cup of batter per square (see size in picture). Also, when I plan on freezing some waffles, I bake them just short of being browned. They will brown more in the toaster when you’re ready to eat them. I also wrap them in twos in plastic wrap and then store them in gallon freezer bags. This recipe makes about 14 squares in my waffle iron.
