Ingredients
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1 1/3
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4
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1/2
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2
-
2
-
1/2
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1 3/4
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-
-
-
-
-
-
-
Directions
The Best Ever Waffles,Every Sunday morning, my mom and used to get up early and make these wonderful waffles. This recipe has been in the family for years, and I will definitly be passing it down to my children.,I have tried quite a few recipes looking for the most delicious, light, crispy-on-the-outside but soft-on-the-inside, tasty waffle ever, and this is my favorite so far. The batter is not the simplest and it does turn out very runny, and getting the right amount in the waffle maker is important, but the extra work is well worth the result. They are airy, crisp, flavorful… pretty much everything I want out of a good waffle. They’re even good by themselves. Highly recommend giving these a try!,Is this recipe a joke? 1-1/3 cup flour for 1-3/4 milk plus 1/2 melted butter? I ended up with a runny batter while breaking the undissolved yoke with spatula. I hesitated the idea of adding yoke to dry ingredients but did it anyway based on good reviews. I ended up adding two more 1/3 of cup flour to get some consistency. Still it is a thinner recipe than traditional ones. I wish there was a video about it. This is a very unconventional recipe.
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Steps
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1
Done
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In a Large Mixing Bowl, Whisk Together All Dry Ingredients. |
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2
Done
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Separate the Eggs, Adding the Yolks to the Dry Ingredient Mixture, and Placing the Whites in a Small Mixing Bowl. |
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3
Done
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Beat Whites Until Moderately Stiff; Set Aside. |
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4
Done
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Add Milk and Melted Butter to Dry Ingredient Mixture and Blend. |
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5
Done
|
Fold Stiff Egg Whites Into Mixture. |
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6
Done
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Ladle Mixture Into Hot Waffle Iron and Bake. |
