WONDERFUL WAFFLES
Waffles are a breakfast byword - and they are just as delicious for lunch or supper. They dress up, too, for extra special desserts.
Waffles will be tender if you are careful to stir the batter just enough to mix (it will look pebbly). The stiffer the batter, the shorter the mixing period should be. If you used melted shortening, cool it slightly first.
To prevent sticking, follow manufacture's directions for care and preheating of your waffle iron. Be sure it is hot enough before you add batter. If your iron has no preheat indicator, sprinkle a few drops of water on the grid; when they dance, the griddle is ready.
For even baking, close lid quickly, and do not peek. If you open the lid too soon, the waffle may fall, or stick and pull apart. Wait for signal light, or until steam stops.
For crisp waffles, let waffle remain on grid a few seconds after opening lid. Or, as you take up waffle, hold it on fork for a moment. For extra crisp waffles, bake longer.
Leftover batter can be refrigerated and used the next day.
Everyday Waffles
Ingredients
- 1 ¾ cups sifted all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 beaten egg yolks
- 1 ¼ cups milk
- ½ cup salad oil
- 2 stiff beaten egg whites
Method
- Sift together dry ingredients.
- Combine egg yolks and milk; stir into dry ingredients.
- Stir in oil.
- Fold in egg whites, leaving a few little fluffs - don't over mix.
- Bake in preheated waffle iron.
Makes about 8 waffles.
Variations:
Buttermilk Waffles - substitute buttermilk for sweet milk. Add ½ teaspoon soda and cut baking powder to 2 teaspoons.
Ham Waffles - sprinkle 2 tablespoons finely diced cooked ham over, before closing baker.
Cheese Waffles - cut shortening to 2 tablespoons; add ½ cup shredded process cheese.
