Waffles

My Simple Waffles

Waffles in a hurry, no separating eggs and no overnight chilling. This is the recipe I use most. If you'll need more waffles, the ingredients are doubled below.

• 2 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 3 lightly beaten eggs
• 2 cups milk
• 1/2 cup vegetable oil (or cooled melted butter)

1. Whisk together the flour, baking powder and salt.
2. In a separate bowl, combine the eggs, milk and oil.
3. Stir the liquids into the flour mixture.
4. Use 1/4 cup or 1/2 cup measure (depending on your waffle iron) to pour the mixture onto the preheated waffle grill. The higher oil content in this batter usually means the waffles won't stick to a non-stick grill. But if your waffle iron is getting worn out, spray or brush on some oil or butter before adding the batter.
5. Cool any extra waffles on cooling racks before wrapping to freeze.
6. Waffles can be reheated in the toaster.

Double Batch of Simple Waffles

Make as instructed above. 

• 4 cups all-purpose flour mixed with
• 1 tsp salt
• 1 Tbsp sugar (optional, can make the batter stick)
• 6 tsp (or 2 Tbsp) baking powder

In separate bowl mix:

• 5 extra-large eggs or 6 large-size eggs beaten with:
• 4 cups milk  and
• 1 cup oil

Add wet ingredients to dry and beat only until the mixture is smooth.

Nama's Waffles

My mother's economical waffle batter recipe uses only 2 eggs to make the same quantity of waffles as mine (less protein) and has a touch of sugar in the batter. These waffles freeze well and reheat well in the toaster too. They are not too sweet; we have even used them as a base for burgers when out of buns.

• 2 large beaten eggs
• 1/2 cup vegetable oil
• 1-3/4 cups milk
• 1 Tbsp sugar
• 2 cups flour
• 4 tsp. baking powder
• 1/4 tsp. salt

Six Waffle Beat-the-Whites Recipe 

Beating the egg whites makes the waffles rise with less baking powder in the mix.

• 1 cup all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. sugar
• 1 cup milk
• 1 egg, separated
• 1/2 Tbsp. butter, melted

1. Sift dry ingredients together in a bowl.
2. Separate the egg and add the egg yolk and milk to the dry ingredients.  Beat thoroughly.
3. In a separate bowl, beat the egg white till stiff. Stir a fourth of it into the batter, then, with a spatula, gently fold in the remaining beaten egg white.
4. Pour 1/2 cup of batter onto a preheated 2-waffle, waffle maker.
5. Bake waffles.  Repeat till all batter has been baked.
6. Suggested toppings: butter or margarine and maple syrup; fruit preserves; fruit; icing sugar; ice cream for dessert.

If you are not eating them immediately, place waffles on a cooling rack. 

When cool, place individually in small zip-lock bags and store in freezer. 

These may be heated up in the toaster, straight from the freezer.

Waffle House Overnight Waffles 

Mix this batter the night before and chill overnight in the fridge. Makes 6 waffles.

• 1-1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 egg, lightly beaten
• 1/2 cup plus 1 Tbsp granulated white sugar
• 2 Tbsp softened butter
• 2 Tbsp shortening
• 1/2 cup cream or half-and-half
• 1/2 cup milk
• 1/4 cup buttermilk
• 1/4 tsp vanilla

1. In a medium bowl, stir to combine flour, salt and baking soda.
2. With an electric mixer, lightly beat the egg. Add the sugar, butter and shortening and mix well in the mixer until smooth. Add the cream, milk, buttermilk and vanilla. Mix well.
3. Now add the dry mixture to the wet mixture while beating. Mix until smooth.
4. Remove the bowl from the mixer, cover with plastic wrap, and chill overnight in the fridge.
5. When ready to bake, take the batter out of the fridge and leave on the counter to take the chill off.
6. Meanwhile, rub a light coating of vegetable oil on the waffle iron griddle and preheat.
7. When waffle iron is ready, spoon 1/3 to 1/2 cup batter onto the waffle iron and close the lid.
8. Cook for 3 to 4 minutes or until waffles are light brown and no longer steaming.