This is the recipe my mom always used for waffles when I was growing up. It makes a light and fluffy waffle, thanks to separating the eggs, beating the egg whites and then carefully folding them into the batter right before cooking. Enjoy!
This recipe originally came from the Better Homes & Gardens New Cook Book, although the directions written below are in my own words. When I was growing up I always thought it was funny how trashed the waffle and pancake page was in my mom’s copy of the book. Fast forward 30 years and mine looks exactly the same, which makes me mighty happy.
Classic Waffles
From Better Homes & Gardens cookbook
Author: Jane Maynard
Recipe type: Main Dish, Breakfast
Ingredients
- 1¾ cups sifted flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, separating the yolks and whites
- 1¾ cups milk
- ½ cup vegetable or canola oil
Instructions
- Sift together dry ingredients (flour, baking powder, salt) into a medium bowl. Set aside.
- Whisk together the egg yolk, milk and oil in another bowl. Add wet ingredients to dry ingredients and stir until just combined and still has small lumps.
- Using a hand or stand mixer, beat egg whites until stiff peaks form.
- Carefully fold the egg whites into the waffle batter, just until uniformly mixed.
- Cook waffles per waffle iron instructions and serve hot!
Notes
I have made this recipe with half white flour and half white whole wheat flour and they came out great!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Did I read correctly: 1 3/4 cups flour and 3 tablespoons baking powder?
OH MY GOODNESS. it’s 1 tablespoon (3 teaspoons)…fixing now! I am so persnickety about typos, I apologize. Appreciate your comment!