My husband came along with many great things including his sense of humor and his dashing good looks (of COURSE I think that…what did you expect?). One other thing my husband also came with was a few handwritten recipes that were popular throughout his childhood. The following recipe for waffles is one!
I think these waffles are delicious and egg-y. They aren’t as sweet as I prefer a waffle to be but they are amazing topped with real maple syrup. This is a double recipe and will make at least 30 waffles (or 1/4 of that if you don’t count each little quadrant as a waffle! see photos below).
My plan is to freeze them and heat them up in the toaster next week when we lose our kitchen due to the remodel. Enjoy!
- 6 eggs, separated
- 3 cups buttermilk
- 2/3 cup melted butter
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon vanilla
- Beat egg whites with an electric mixer until light and fluffy
- In a separate bowl, combine remaining ingredients. (Go ahead and put in the egg yolks at this time too). Some of the variations I’d like to try are adding coconut flour or wheat flour too!
- Gently add in the egg white mixture! You’ll want to fold it in so you don’t lose the consistency created by your mixer.
- Follow the instructions for your waffle maker. We spray ours with a little canola oil spray and ladle a little under a cup of mix in when it is ready. With our baker, when the light goes off – your waffle is ready! Please read your instructional manual and be careful!