Saturday, January 26, 2013

Wonderfully, Old-Fashioned Breakfast Waffles

These are the best waffles ever - a cross between the wonderfully sweet, (authentic) Belgian dessert waffle, and my grandmother's buttery-tender breakfast waffle.

Most of what's passed off as a waffle today, bares too close a resemblance to the popular, frozen, Eggo waffle, which is tasteless and stiff as a board.

I'd tried several other recipes (I don't buy the gourmet-yeast-waffle either) and knew I'd found a keeper when I read this one, which is similar to my grandmother's recipe (calling for beaten egg whites and butter), but has more sugar.  Its easy, and requires ingredients you'll have on hand.

Remember these waffles are tender. The longer you cook them, the crispier they'll become as they cool (I like a softer waffle).  Cook just until golden.  

If you want to make several waffles to serve together, place on a cookie sheet in a warm-NOT-hot oven, or again, they'll end up too crisp (its the butter - the batter is chock full)!

Makes 8-10, 6 1/2 inch waffles.

2 cups flour
3/4 cups sugar
3 1/2 teaspoons baking powder
2 eggs separated (beat egg whites until stiff)
1 1/2 cups milk
1 cup butter, melted and cooled slightly
1 teaspoon vanilla

In medium size bowl, combine flour, sugar and baking powder.  In another small bowl, beat together egg yolks, milk, butter and vanilla.

Add liquid ingredients to the dry ingredients, just until moistened (don't over mix).  Carefully FOLD in the BEATEN egg whites.

Pour the appropriate amount of batter into your waffle iron and cook just until golden brown. Plate and top with syrup, or homemade jam. (do NOT overcook, or leave to warm in a hot oven too long, as they will become too crisp)!
NOTE:  I freeze the left-over waffles, and reheat them in the toaster.  Keep an eye on them in the toaster as they're tender waffles, and could get stuck.  Gently remove them from the toaster.  They crisp on the plate and are just about as good as they were hot off the iron!

No comments:

Post a Comment