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


  1. Sift the first 4 ingredients.
  2. Beat egg whites until stiff, but not dry, set aside.
  3. Beat egg yolks, add milk and vanilla.
  4. Mix with dry ingredients only enough to blend them.
  5. Add the melted butter.
  6. 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!!