Waffles
Course: Breakfast, Main Course
Keyword: breakfast, waffles
- 2 cups flour
- 1 teaspoon Worcester Salt
- 3 teaspoons baking powder
- 1½ to 2 cups milk
- 2 eggs
- ⅓ cup melted butter
Sift the flour, then measure.
Mix and sift with the other dry ingredients.
Separate the eggs, beat the yolks slightly, then add 1 1/2 cups of milk.
Mix into the dry ingredients, beat well.
More milk may be required to make a pour batter, depending on the type of flour used.
Then add the melted butter, slightly cooled.
Beat thoroughly.
Finally, fold in the stiffly beaten egg whites.
Preheat waffle iron until it sizzles when a drop of water is placed on the iron.
Bake waffles until crisp and brown.
Do not open iron while steam is being emitted as this will cause waffles to fall.
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Plain Waffles
Course: Breakfast
Cuisine: American
Keyword: apple, bacon, breakfast, waffle
Servings: 5 waffles
- 2 cups sifted flour
- 2 tsp baking powder
- ½ tsp salt
- 3 egg yolks beaten
- 3 egg whites stiffly beaten
- 1 ¾ cup milk
- ⅓ cup oil
Measure dry ingredients into bowl and blend.
Combine egg yolks and milk.
Stir into dry ingredients.
Stir in cooking oil.
Fold in stiff egg whites.
Pour approximately 7/8 cup batter into preheated waffle iron.
Close.
Bake about 4 minutes.
Serve hot with butter and syrup.
Variations
- Top with ice cream and dessert sauce.
- Pecan: ¾ cup before egg whites.
- Cinnamon: 1 ½ tsp in dry ingredients.
- Apple: 2 cups peeled and diced before egg whites.
- Lemon: 2 tsp grated rind to egg yolks and milk mix.
- Bacon: 8 slices crumbled bacon before egg whites.
- Cheese: Reduce milk to 1 cup, add 1 cup grated cheese before egg whites.
- Ham: 2 tbsp finely diced cooked ham over the batter before closing waffle maker.
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