My waffle iron was the first appliance I ever owned and while it may be a bit beat up today, it managed to survive many moves and it still produces delightful waffles.
The first time I ever made waffles I used this recipe from a (now very tattered) cook book of my mom’s. I’ve since tried a number of waffle recipes, but none have ever really compared to these. This recipe comes from the Women of Unifarm Cook Book, Alberta Section circa 1978-79 (the index page is actually missing, so I’m not sure the year).
I believe what makes these waffles perfect is their crispy outside, and soft/light insides, courtesy of the beaten egg whites.
PREP TIME: COOK TIME: TOTAL TIME: 25 min YIELD: 6 servings
- 2 1/4 cups sifted all purpose flour
- 3/4 tsp salt
- 2 egg yolks, slightly beaten
- 1/2 cup cooking oil (such as canola)
- 4 tsp baking powder
- 1 1/2 tbsp sugar
- 2 1/4 cups milk
- 2 egg whites, stiffly beaten
- Pre-heat waffle iron.
- Sift together dry ingredients.
- Combine egg yolks milk and cooking oil, and stir into dry ingredients.
- Gently fold in egg whites, leaving a few little fluffs and don’t overmix!
- Bake in a pre-heated waffle iron
(Though be careful not to overfill the iron, or you may end up with a mess all over the iron and counter top to clean up like this:)