[A NEW IMPROVED WAFFLE RECIPE!!]
I’m always on a quest to improve my recipes and although I felt my frugal waffle recipe worked, it wasn’t quite what I wanted. Now the waffles are less dense and fluffy. Now onto making and then the best part, eating your waffles.
The question plaguing man from the beginning of time was not a philosophical question such as, “To be or not to be?”. It has and will always be, why are waffles so superior to pancakes? I know most of you were thinking the same thing. It’s a very important question. Now, I know there are skeptics out there that will argue that pancakes rank higher in breakfast deliciousness but you’re just wrong and that’s ok.
On more serious note, I make pancakes more often (a lot more often) because they are more convenient. So, I guess pancakes win the convenience award. See, we are all winners (except waffles win more than pancakes do). This particular recipe is a tad more expensive because it uses 8 eggs but I also have a waffle recipe that uses less eggs and is still good. However, I’m sentimental about this one because my youth leader gave this recipe to me. And she made the best waffles! I think her waffles got me through adolescence!
Waffle Tip!
When you stack waffles on top of each other they can become droopy and soggy. We need to think back to our elementary school days where we learned to “Never Eat Soggy Waffles”. This truth has been ringing in my mind for many a year. Serving the waffles fresh is the best way to consume them, of course. However, if that doesn’t work out, my brilliant husband came up with a great solution: “Spread the waffles out on a cooling rack until ready to devour!” It’s genius I tell you! The phrase, “Never Eat Soggy Waffles” point us in the right direction yet again!
We love topping our waffles with fresh fruit and some whipped cream!
More Breakfast!!
Light and Fluffy Belgian Waffles
Equipment
- waffle iron
Ingredients
- 2 Cups Flour
- 1 tsp Salt
- 8 Eggs, separated
- ½ Cup Butter melted or canola oil
- 1 tsp Vanilla
- 2 tsp Sugar
- 2 Cups Milk (I use almond milk)
Instructions
- In a small bowl mix flour and salt, set aside.
- Beat Egg whites until they form stiff peaks, set aside. Beat egg yolks on high speed until thick . and lemon color.
- Stir in melted butter/oil and vanilla.
- Alternately add flour and milk to yolk mixture, beating well. Gently fold in egg whites . Cook in waffle iron until golden brown! Enjoy your waffle party!
Thrifty Light and Fluffy Waffles
Ingredients
- 5 Eggs Separated
- 2 cups all purpose flour
- 1 tsp baking powder
- 2 Tbsp butter or canola/ coconut oil coconut oil
- 1½ cup milk or water (2 cups if batter seems thick) I use almond to keep it dairy free, sometimes I'll use half water, half milk
- 1 tsp salt
- 2 Tbsp sugar
- 1 tsp vanilla
Instructions
- In a small bowl mix flour and salt, set aside.
- Beat Egg whites until they form stiff peaks, set aside. Beat egg yolks on high speed until thick and turn to a lemon color.
- Stir in melted butter/oil and vanilla.
- Alternately add flour and milk to yolk mixture, beating well. Gently fold in egg whites . Cook in waffle iron until golden brown! Enjoy your waffle party!
Enjoy your waffles!
Products I love!
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WordPress has been greaT, So Easy to use! I’m not an expert, I’m still very new but I definitely like WordPress. Good luck and thanks for stopping by!
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