"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Waffles Recipe

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This recipe for Waffles, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Broadbent
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 egg whites, beaten to stiff peaks
1-3/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
3 egg yolks
1/4 c. vegetable oil
1 1/2 cups milk

Directions:
Directions:
Preheat the waffle iron. Sift the dry ingredients into a medium sized bowl. Separate the eggs. Beat the egg whites until they are stiff. Mix the egg yolks, oil, and milk; add to the dry ingredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter. Cook in hot waffle iron.

Recipe can easily be doubled for freezer waffles. Freeze waffles in single layers between waxed paper before storing in freezer bags so they do not stick together. Cook frozen waffles in toaster or microwave for a quick breakfast.

Number Of Servings:
Number Of Servings:
Single batch makes about eight 9-inch waffles
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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