EVERYDAY WAFFLES RECIPES

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EVERYDAY WAFFLES RECIPE - FOOD.COM



Everyday Waffles Recipe - Food.com image

Light and tender inside with crispy golden outer edges, my kids often requested these waffles for "brupper." That is what they'd call it when I'd serve them breakfast food for supper! This well-loved recipe is a classic from Better Homes and Gardens New Cookbook (1976)

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

2 eggs, separated
1 3/4 cups milk
1/2 cup vegetable oil
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Beat egg whites with an electric hand-mixer until stiff; set aside.
  • Combine wet ingredients and beat lightly; combine flour, baking powder, and salt, and stir into wet ingredients.
  • Fold in egg whites (without overmixing) so that a few fluffs of egg white remain visible.
  • Bake until done in a hot waffle iron that has been very lightly sprayed with no-stick cooking spray.
  • NOTE: Any leftover waffles freeze well - Just spread them out on a cookie sheet to IQF (individual quick freeze) each waffle, then store them stacked in a bread bag in the freezer - Remove one or two waffles at a time to pop in the toaster for a a great quick breakfast!

Nutrition Facts : Calories 546.8, FatContent 34.2, SaturatedFatContent 6.8, CholesterolContent 120.7, SodiumContent 651.4, CarbohydrateContent 47.7, FiberContent 1.5, SugarContent 0.3, ProteinContent 12.3

THE BEST EVER WAFFLES RECIPE - FOOD.COM



The Best Ever Waffles Recipe - Food.com image

Every Sunday morning, my mom and I used to get up early and make these wonderful waffles. This recipe has been in the family for years, and I will definitly be passing it down to my children.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs, separated
1/2 cup butter, melted
1 3/4 cups milk

Steps:

  • In a large mixing bowl, whisk together all dry ingredients.
  • Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
  • Beat whites until moderately stiff; set aside.
  • Add milk and melted butter to dry ingredient mixture and blend.
  • Fold stiff egg whites into mixture.
  • Ladle mixture into hot waffle iron and bake.

Nutrition Facts : Calories 323.9, FatContent 19.8, SaturatedFatContent 11.9, CholesterolContent 112.6, SodiumContent 630, CarbohydrateContent 29.6, FiberContent 0.8, SugarContent 4.3, ProteinContent 7.5

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It's time to put that waffle iron languishing in the back of your cabinet to good use. These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. Freeze leftovers, if you have any, in Ziplock bags and serve them during the week. You can pop them in the toaster to reheat (use a light setting) and they come out nearly as well as freshly made, maybe even slightly crunchier. For a lighter, fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter. For whole-grain waffles, use 1 1/3 cup all-purpose flour and 2/3 cup whole-wheat flour. You can also substitute brown sugar for the granulated.
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