Years ago . . . many moons ago, as a new Bride, I searched the world over for the “perfect waffle recipe.” I found it! When I’m looking for great recipes, I always grab those home grown ward cookbooks. The recipes are usually tried and trusted and rarely let you down. I’ve never looked for a replacement since the first day I made these.
This is not your Bisquick type waffle. It does require a few extra steps . . . but they are easy steps! Be sure to whip your egg whites until stiff, and them simply FOLD them in gently. This step produces thick and fluffy yet crispy waffles every time. In fact, when you also add huckleberries to the batter, they almost resemble a sweet dessert. Trust me, take the time to make REAL waffles, and you will never turn back.
We like these for supper as well as breakfast. It’s just the two of us in this house, and I still go ahead and double this recipe. I make as many waffles as I can from the batter, then freeze the waffles. Just layer the waffles between wax paper, then cover well with zip loc bags. In the morning, you can simply grab a couple, and pop them into your toaster. You can top them with butter, berries and syrup, or do what my husband does. He simply sprinkles cinnamon and sugar on top of his waffle.
Remember that dip I have raved about. You know, the one I use for Cream Puffs and fruit. It is so delicious on top of these waffles with raspberries, strawberries and syrup. So good . . . so easy. Before I had time to snap a good picture, my better half walked through the door for dinner. I didn’t have time to play with the food. Needless to say . . . they are much better than they look!
On a side note, my printer button seems to be malfunctioning again . . . hopefully I can fix it soon. uggg
THE PERFECT WAFFLE
2 Eggs (separated)
2 cups flour (sifted)
3 tsp. or 1 Tablespoon baking powder
1/2 tsp. salt
3 Tablespoons sugar
2 cups milk
1 Tablespoon vanilla
6 Tablespoons shortening
*you can substitute butter, but they won’t fluff quite as much.
Cut shortening into flour, baking powder, salt and sugar that have been sifted together. Use a pastry cutter, or just a fork. Cut the shortening into the flour until blended well. Beat the egg yolks, vanilla and milk together; add to the flour mixture, and beat with blender until combined. Beat the egg whites until stiff, and then gently fold into batter. You may add raspberries, huckleberries etc, to this batter before pouring into waffle maker.