This is my favorite basic waffle recipe and the one I used to make when “some” of my kids were younger. The elder children probably don’t remember me making homemade waffles. I don’t even think I owned a waffle iron when they were little. But my youngest son did and loved them. One of my favorite memories was sitting next to one of his friends’ moms at a baseball game and having her tell me she was “mad” at me for blowing it and teaching her son that there were waffles other than Eggos. She also said I was making the other moms look bad because I also played video games with the kids, but, that’s another story.

These waffles are wonderful right off the waffle iron, but you can also make them, cool them and freeze them to use during the week. After all, this is what we call a “homemade Eggo” waffle! 😉

INGREDIENTS:

1 3/4 cups all-purpose flour
1 tablespoon baking soda
2 eggs (separate into 2 separate dishes the yolks and the whites)
1/2 teaspoon salt
1 3/4 cups milk
1/2 cup melted butter, plus more for brushing on the waffle iron

INSTRUCTIONS:

Sift together the flour, baking soda and salt. Add the milk and melted butter. Beat the yolks and incorporate into the batter. In a separate bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter.

Heat your waffle iron per the manufacturer’s instructions. Using a pastry brush, grease the iron with some of the melted butter. Add the batter to the waffle iron using about 3/4 – 1 cup at a time. NOTE: The amount you use will vary depending on the size and design of your particular waffle iron. If you overfill, the batter will overflow from the edges while baking.

Bake waffles until golden brown. They should release easily from the waffle iron. Keep waffles warm by placing on a cookie sheet in a 350 degree oven until all waffles are finished. Serve with toppings of your choice.

Makes 4-6, 6 inch round waffles.

I love the beaten egg whites in this recipe. It’s a little more trouble, but they make the waffles light and tender.

Grammy

2 Comments on “Grammy’s Favorite Waffles”

    • I know what you mean. That’s why I always mention this when I’m sharing waffle recipes. I usually use a lesser amount on the first waffle, which is always the test waffle, to see exactly how much it spreads and how much more (or less) batter I need to use. Every recipe and every iron is just a little bit different! Best of luck!

      Liked by 1 person

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