Making Waffles for now and later
I love waffles.
This version is simple and makes a large batch! Place leftover waffles in the freezer and use as toaster waffles for super quick weekday breakfast on the go.
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You will need:
- 4 eggs
- 1 cup of melted butter
- 3 1/2 cups milk (use half and half for richer flavor)
- 4 tablespoon sugar
- 1 teaspoon salt
- 8 teaspoon baking powder
- 3 2/3 cup flour
- *waffle maker and Oil Spritzer
- Here is a fun Puff Waffle Maker for something different!
First things first: Lets separate the eggs. The whites you will whip, so I save a dish and separate them into the Kitchenaide bowl. Note the use of the whip attachment. You don’t need a Kitchenaide, but it does make things handy when they can be working while you are putting the rest of the ingredients together. Start the machine to whip the egg whites.
Next: Melt the butter in the microwave 30 seconds at a time. Stir and repeat until butter is completely melted. Set aside to cool.
Measure the milk.
In a separate bowl combine the dry ingredients. I like to use a large measuring bowl with a pour spout like this Classic Batter Bowl to make waffle making a little easier. (If you don’t have one, use a large bowl and ladle the finished batter onto your waffle maker.)
Combine the milk and melted butter.
Pour half of the milk and butter mixture into the dry ingredients. Add the egg yolks and stir to combine. Then mix in the remaining milk and butter combination.
When your egg whites hold a peak, they are ready to be added to your batter.
Gently fold the whipped egg whites into the batter. Be careful not to over mix. The idea is to leave the resulting air bubbles intact. This adds the loftiness and crunch that makes waffles unique.
Spray your waffle maker with Oil Spritzer. I fill mine with light tasting olive oil. Pour the waffle batter onto the grid and close.
Cook until desired color is achieved. Repeat.
Gather toppings while the remaining waffles are being produced. Here I have peanut butter, honey, homemade maple syrup, dandelion jelly and butter. Assemble what your family enjoys.
Serve and enjoy! Whatever is left over I will place in a single layer on a cookie sheet, freeze and then put into a gallon size freezer bag for toaster waffles another day. Freezing them separately first keeps them from forming one big lump of waffles you will need to chisel apart when you want just one or 2!
I hope you try this recipe. Let me know if you do! I’d love to hear from you!
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