Wednesday, April 20, 2011

Golden Butter Waffles

Here's our favorite waffle recipe. It's a delicious one. For a special treat I'll make it using the trick my mother taught me, which is to separate the eggs and beat the egg whites before folding into the rest of the batter at the very end. That makes them extra light and fluffy!

Golden Butter Waffles

2 eggs
1 3/4 cup milk
1/2 cup butter or margarine, melted
2 cups flour
4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar

Heat waffle iron. Combine ingredients and beat until smooth. Pour into waffle iron and bake until done. Serve hot. Combine dry ingredients before adding the melted butter, milk and egg yolks.

In a separate bowl, beat the egg whites until stiff.

Use the same beaters to mix the other batter.

Then gently fold in the egg whites.

Spoon onto the hot griddle. I discovered that my 1/4 cup ladle is the perfect size so that we get full squares and nothing drips over the edge!

Gently close the lid and bake until the little light goes off. You'll need to experiment with your own waffle iron to know how long that is.

Carefully, so you don't burn your fingers, remove the waffle and serve. We usually tear the large one into four smaller ones.

This time around we decided to be more healthy and served it with strawberries instead of syrup!

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