You'll want to let go that Eggo once you've had these waffles. They're crispy, light, and delicious. This old-fashioned recipe is another adaptation from Great Grandmother Catharine's recipe that she made on the farm.
Serving Size: 230g per large waffle (about 58g carbs)
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
355g / 12 ½ ounces cake or all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
20g / 1 ½ tablespoons sugar
Sift flour with baking powder, salt, and sugar.
5 eggs, separated
Separate egg whites and egg yolks into two bowls. Beat egg yolks well.
Preheat waffle iron.
6 tablespoons butter, melted
2 ¼ cup milk
Make a hole in the center of the sifted ingredients. Pour in the egg yolks, butter, and milk. Combine with a few swift strokes. The batter should be pebbled looking, similar to muffin batter.
Beat egg whites until stiff, but not dry.
Fold egg whites into batter until they are barely blended.
cooking spray
Spray waffle iron with cooking spray and pre-heat (Note: We set the heat at 5.5 out of 6.)
Pour 1 ½ cups of batter onto waffle iron and spread with a spatula until bottom surface is covered. Close the lid and cook for 4 minutes, or until waffle iron sounds as done. When the waffle is ready, steam will have stopped emerging. If you try to life the top of the iron and the top shows resistance, it probably means that the waffle is not quite done. Cook about 1 minute more and try again.
maple syrup, honey button, or sweetened strawberries (optional)
Serve with maple syrup, honey butter, and/or sweetened strawberries.
Note: You can easily double this recipe and freeze the extras for a quick breakfast. Place four waffles in a single layer in a large zip lock bag. Rip off a sheet of wax paper and cover. Place another layer of waffles on top of the wax paper. Press excess air out of bag and seal. To reheat, simply place in toaster and lightly toast.
From MakeBetterFood.com. . (makebetterfood.com/recipes/waffles/). From the kitchen of Catharine Ahalt. Adapted from Rombauer, Irma S. and Becker, Marion Rombauer. The Joy of Cooking. (Bobbs-Merrill Company, 1963.) p. 216-217.
maple syrup, honey button, or sweetened strawberries (optional)
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Sift flour with baking powder, salt, and sugar.
Separate egg whites and egg yolks into two bowls. Beat egg yolks well.
Preheat waffle iron.
Make a hole in the center of the sifted ingredients. Pour in the egg yolks, butter, and milk. Combine with a few swift strokes. The batter should be pebbled looking, similar to muffin batter.
Beat egg whites until stiff, but not dry.
Fold egg whites into batter until they are barely blended.
Spray waffle iron with cooking spray and pre-heat (Note: We set the heat at 5.5 out of 6.)
Pour 1 ½ cups of batter onto waffle iron and spread with a spatula until bottom surface is covered. Close the lid and cook for 4 minutes, or until waffle iron sounds as done. When the waffle is ready, steam will have stopped emerging. If you try to life the top of the iron and the top shows resistance, it probably means that the waffle is not quite done. Cook about 1 minute more and try again.
Serve with maple syrup, honey butter, and/or sweetened strawberries.
Note: You can easily double this recipe and freeze the extras for a quick breakfast. Place four waffles in a single layer in a large zip lock bag. Rip off a sheet of wax paper and cover. Place another layer of waffles on top of the wax paper. Press excess air out of bag and seal. To reheat, simply place in toaster and lightly toast.
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