If your family is used to bisquick or krusteax, this recipe will blow their socks off! Ready made mixes have their place, but when you are serving breakfast for dinner, splurge a little but. These were almost melt in your mouth good! Here is what I learned about the waffle basics:
I just couldn’t throw my first waffle out! It was just right, so chances are with a “modern” waffle iron, you won’t have to either. I did just spray one time with Pam and it was good enough to last the whole recipe!
Here is the original:
- 2 c. flour
- 2 t. baking powder
- 2 T. sugar
- 1/2 t. salt
- 2 eggs, seperated
- 4 T. melted butter
- 2 C. milk
- 2 t. vanilla
- Sift the first 4 ingredients.
- Beat egg whites until stiff, but not dry, set aside.
- Beat egg yolks, add milk and vanilla.
- Mix with dry ingredients only enough to blend them.
- Add the melted butter.
- Fold in the beated egg whites last. Over beating makes a tough waffle, so a few lumps of egg white “fluff” will be ok.
Makes 12 waffle squares.
“Church” it up some by adding 1/2 – 1 c. chopped toasted pecans. People pay big money for those!!