Growing up it was a special treat when we would have waffles for dinner, always with a pot of yummy soup! We didn’t have l’eggos or anything like that: It was always from scratch. {I honestly didn’t even know about l’eggo waffles until I was much older….I wasn’t impressed with them}.
While we don’t have them for dinner, I do, on occasion, make them for breakfast.
Ready?
Ingredients
- 1/2 lb (or 1 cup) Butter
- 5 Eggs (separate whites and yolks)
- 2 Cups of Sugar (this is rather a really sweet waffle…I usually only do a 1/2 cup of Sugar)
- 6 Cups of Flour
- 3 1/2 – 4 Cups of Milk
- 1 tsp of Vanilla
- 1/2 tsp of Baking Powder
Cream butter and sugar, add in 5 egg YOLKS. Mix until combined. Add in Vanilla.
Alternately add Flour and Milk, followed by Baking Powder.
In separate bowl, beat egg whites until they form soft peaks. Fold in with rest of batter. At this point you might need to add a bit more of the milk (if you only added 3 1/2 cups). You want it on the pourable, but not runny, side…kind of like a slightly thicker cake batter.
Use amount recommended by your waffle iron for each waffle, cook until golden brown. I have a waring pro and get about 15 waffles out of a batch of dough. They freeze really great though…I just place them on a cookie sheet, freeze, and then bag them once they’re hard. To heat them up I just put them in the toaster oven.
Easy, right? You honestly don’t even need to do the extra step with the eggs, it does make them a bit fluffier, but not noticeably so.
As for topping….use your imagination. My personal favorite is a bit of butter and some raspberry jam {heated up a bit, so it’s like a syrup….yummmmmm}
