March 7, 2012

Edible Wednesdays: Waffles Waffles

We are lucky enough to all be home in the morning for a good amount of time before anyone needs to rush off to school or Nana and Popa's or work. So very often we have nice big breakfasts to send us off in the day. Today we had waffles - this recipe is the best one we have found yet. Light and fluffy. And because we realized we had no milk a little too deep into the making of said waffles, we may or may not have used formula as a substitute. Don't hate.


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 1 3/4 cups milk
  • 1/2 cup canola oil
  • 2 egg whites


In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
In another bowl beat egg yolks slightly. Stir in milk and oil.
Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).

In a small bowl beat egg whites until stiff peaks form (tips stand straight up).

Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.

Spoon waffle batter into your waffle iron, making sure not to overfill it.

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