July 21, 2010 - 7:35am
Waffles can be eaten anytime
I wanted to share my infamous waffle recipe with all of you.
I've been told that I could put Waffle House out of business with this recipe. These things are so light and fluffy that you must use real maple syrup and real butter to keep 'em on your plate.
Makes 4-5 plate sized waffles
1/4 cup, (1/2 stick) Land O Lakes Sweet Cream Butter, melted
2 large eggs, separated (Extra large is even better)
1 cup whole milk
1 teaspoon Mexican Molina Old Fashioned Vanilla extract
1 cup King Arthur Unbleached All Purpose Flour
2 teaspoons Clabber Girl Baking Powder
1 pinch Morton Iodized Salt
bacon (Optional. See PLUS)
1. While melting the butter on the lowest heat, separate the eggs and beat the whites very stiff in a small bowl. (At least 2 or more minutes on medium speed) Set this in the fridge till later.
2. Preheat your iron.
3. In a separate medium small bowl, beat yolks, milk, and extract together till frothy. (Couple minutes here, too)
4. In a large bowl, whisk the flour, baking powder, and salt together well than
add all ingredients to the large bowl, (except the whites), and beat till smooth and creamy. (A minute or so. Don't over beat, it'll make 'em tough)
5. Add the melted butter and beat till well blended. (Another minute)
6. NOW, fold those stiffened whites into the batter leaving it lumpy and chunky. (See pic)
7. Pour this lumpy chunky batter onto the waffle iron, close the lid and bake until done.
8. Leftovers freeze well in a zip type freezer baggy. Can be reheated in the toaster on a later date.
PLUS: For bacon waffles and for the above recipe, cut 5 strips of bacon in half and place two half strips of bacon onto the batter you've poured onto your iron. Close the lid and bake until done. (Bacon is chewy done and not well done but oh so good)
NOTE: I wouldn't freeze bacon waffles for the toaster, though. You might be better off heating these leftovers in the oven.
The real secret to these wonderful waffles is the stiffened whites folded into the batter and leaving it lumpy and chunky. (See pix)