Perfect Waffles from Scratch

We are huge breakfast lovers in my house, so I look forward to the weekend so that I can make (and eat) a big breakfast. I know my hubby and Camille love the sounds/ smells that come from the kitchen early Saturday and Sunday morning as I prepare breakfast! We have a waffle iron that hardly ever gets used. So, when I came across this recipe from “Real Housemoms”- which is one of my favorite blogs! it was an excuse to dust off the waffle maker and put it to some use. I am “anti-box” pancakes or waffle mix so I’m constantly trying out new recipes. This recipe makes 3 – 4 Belgium Waffles, which was way too much for us. I ended up putting the leftovers in a zip lock bag and Camille has been eating them for breakfast this week…and they still taste good! She finished the last little bit this morning. These waffles are great – I actually topped ours with fresh strawberries and blackberries. I would certainly recommend making them – I know I’ll be making them again! ENJOY!
I did not take a picture of these ---- I’ll take one next time!
INGREDIENTS
  • 2 eggs, separated
  • 1 tablespoon lemon juice
  • 1¾ cup milk
  • 2 cups all-purpose flour
  • ½ cup butter, melted
  • 1 tablespoon brown sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
INSTRUCTIONS

  1. Beat egg whites in stand mixer until stiff peaks form. Do not over beat.
  2. Measure out milk and stir in tablespoon of lemon juice. Let stand 5-10 minutes at room temperature.
  3. In large mixing bowl, combine milk with lemon, egg yolks, flour, butter, brown sugar, baking powder, salt, and vanilla.
  4. Once thoroughly combined, gently fold in beaten egg whites.
  5. Preheat waffle iron and spray with non-stick cooking spray or a thin slice of butter. Spoon batter onto hot iron, gently spreading with the back of the spoon to cover entire iron without the batter spilling out the sides. Cook until golden brown and repeat until all of the batter has been used.

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