**This was originally posted on March 8th of 2010. But I am digging it out of the archives for y'all**
Waffles....waffles...waffles....I can't think of a better way to start off a good weekend then making homemade waffles fresh out of the kitchen. These waffles are not as sweet as others we have tried in the past. At first, I didn't know if that was a good thing or a bad thing. However, we found out quick that it definitely was a good thing. Once you add fresh fruit, syrup, and butter to them, it's like they automatically came to life with yummy sweetness.
The original recipe calls for milk, however I decided to substitute buttermilk to see what would happen. And as buttermilk does with most things, it added a really nice texture and flavor to it. I also decided to separate the eggs and beat the egg whites until they were stiff (like you would if you were making a meringue). There is still more tweaking to do with the recipe, as I am completely convinced that if I find the right amount of cinnamon, sugar, and nutmeg...it will just burst with more flavor then we could ever dream of. For now though, I will share what I have with y'all ;) Oh...and another bonus to this recipe, the waffles are freezable ;)
Homemade Waffles
Ingredients:
2 eggs
2 cups all-purpose flour
1 and 3/4 cup milk or buttermilk
1/2 cup vegetable oil
2 tbsp. sugar
1/4 tsp. salt
4 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Directions:
1. Preheat waffle iron.
2. Separate egg yolks from egg whites.
3. Beat egg yolks, milk, vegetable oil, and vanilla extract.
4. In a separate bowl mix flour, sugar, salt, baking powder, cinnamon, and nutmeg.
5. Combine flour mixture with egg yolk mixture and mix until well blended.
6. In a separate bowl, beat egg whites until stiff.
7. Gently fold the egg whites into the rest of the batter.
8. Fill waffle iron with 2/3 cup of the batter (or however much will fill up your iron). Cook until golden brown.
9. Serve with fruit, syrup, butter, whipped cream, or whatever you like on your waffles ;)
***To freeze: Take each waffle and place them on a cookie sheet. Place the cookie sheet in the freezer and leave for about 3 hours. Take cookie sheet out and place frozen waffles in a zip lock freezer bag. Place frozen waffles in the toaster when ready to cook.***
So funny - this looks almost exactly like my recipe but I used just cinnamon - no nutmeg. I think beating the egg whites gave it a more airy texture, don't you?
ReplyDeleteThese look so beautiful!!
I have always wanted to make homemade waffles, but alas, I don't have a waffle maker, hah! When I get one, though, I will definitely remember this recipe and your beautiful photos. Thanks for sharing, Libby!
ReplyDeleteMan, i have a waffle maker and i don't know to make these.The last time i tried a recipe it ended in the bin.
DeleteI will insha Allah try this tomorrow.
:)
I hope they turned out well for you this time around :)
DeleteI made waffles from my Krusteuz mix the other morning and although my iron was hot they were not crisp...??
ReplyDeleteSounds like a great recipe maybe I need to give it a try.
i haven't had waffles in so long, they look amazing!
ReplyDelete@ Brandie-Yes, I def. think beating the egg whites gives it an airy texture.
ReplyDelete@ Georgia-You are welcome for sharing :)
@ Carey-Try leaving the waffle in there until the steam stops coming out from the sides. Ours used to do that to where they weren't so crisp...then I came across that trick and it seemed to work.
@ Teresa-They were really good :)
Thanks Libby!
ReplyDeleteThanks for sharing this. I haven't made waffles in ages. I better dig out the heart-shaped waffle iron. These sound great.
ReplyDeleteThis sounds and looks so good.
ReplyDeleteLibby, it looks delicious and strawberries are a must on waffles in this house!
ReplyDeleteYou are welcome everyone ;)
ReplyDelete@Cajunlicious-Yes...we love to put strawberries on ours ;)