05 April 2010


I made these for the first time while Mama was in town for Thanksgiving, and we loved them. We loved them so much, in fact, that I may never buy another box of Bisquick...and even if I do, I won't be using it to make waffles. These are the best ever; a little more effort, but SO worth it. Mama called today to get the recipe, and it hit me that I should share it with all of you. So, here we go:

3.5 cups all purpose flour
2 teaspoons salt
0.5 cup sugar
2 tablespoons baking powder
8 large eggs, separated (yes, you're reading that correctly; it says EIGHT)
3 cups milk
1 cup butter, melted
(I also added an entire tablespoon of vanilla extract, and I sometimes add pecans. I just sprinkle the pecans over the top of the batter after I ladle it into the waffle iron.)

Sift together flour, sugar, salt, and baking powder into a large bowl. Make a well in the center of the dry ingredients.

Whisk together egg yolks, milk, and melted butter (and vanilla, if you add it) in a separate bowl. Pour the wet ingredients into the well of the dry ingredients and stir until just combined. Batter will be lumpy. Do not overmix.

Preheat the waffle iron.

Whip the egg yolks to soft peaks (I did this in my stand mixer) and fold into the batter in two additions.

Ladle about 3/4 cup batter into the waffle iron. Cook until crisp and golden.

It takes a little longer to get these crispy than it does with waffles that are more similar to the Bisquick variety. I just played around with my waffle settings until I got it right.

These are eggy, not bready. They're great, even completely dry and without a drop of syrup. I froze my leftover ones (this recipe makes a lot of waffles) and made bread pudding out of them a few weekends back. I didn't have old bread and was in a baking mood, so I improvised. Yum!

Recipe (minus my commentary) is from Breakfasts & Brunches by the Culinary Institute of America.

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