Mar 04 2009
Mom’s Old-Fashioned Waffles
My mom makes the best waffles. I can say this with complete confidence, as when I first lived on my own, I tried every waffle recipe I could find. Frankly, they all sucked.
I realized from early on the importance of separating eggs when it comes to waffles. Betty Crocker didn’t separate her eggs. Her waffles stunk. Trust me, I made them not once, but twice. I made the Better Homes and Gardens waffles, the Family Circle waffles…none of them reminded me of home. Bisquick probably made better waffles than these impostors. I know I’m spoiled because I grew up with waffles made from scratch, from a recipe that doesn’t just throw eggs into the batter, but actually has you take the time to beat the egg whites so you end up with a proper waffle…but shouldn’t we be spoiled when it comes to our special breakfast food? Or in my case, occasional dinner food? I think so.
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Old-Fashioned Waffles
2 large eggs, separated
1 1/2 c milk
2 T sugar
1 tsp salt
2 c flour, sifted*
3 tsp baking powder
4 T melted butter
1 tsp vanilla
In a medium-sized bowl, beat the egg whites until stiff. In a large bowl, beat sugar, salt and milk until smooth. Add yolks to the milk and beat until creamy. Mix in flour and baking powder (batter will be lumpy…be careful not to overmix or the waffles will end up tough). Fold in the egg whites. Add the melted butter and vanilla, fold until combined.
Preheat the waffle iron (regular, Belgian, it doesn’t matter). Pour in enough batter to cover the bottom, bake until brown or the waffle stops steaming.
*A side note for you healthy people out there…you can substitute 1 cup of whole wheat pastry flour for 1 cup of the all-purpose flour. The end result won’t be quite as delicious, but it’s still better than the impostors I mentioned above.
I broke in my new waffle maker using this recipe, and oh! my! goodness! It took me back to snowy winter mornings when I was a small child! This one is a keeper! Sara, thank you, thank you for sharing!
I have watched my mother make waffles from a Betty Crocker recipe book for my whole life and I thought they were phenomenal. However, my wife and I used this recipe as Catherine did, to break in a new waffle maker. I made one, tasted it, added another two teaspoons of vanilla to the batter, for personal taste and after that, the waffles were quite good. My wife and I are considering using a little more sugar, next time. The waffles were perfect with respect to texture, fluffiness, and appearance. These are able to be served with pride to family, friends, and even perfect strangers. This is a very good recipe.
We didn’t have any Waffle mix, so I looked up the recipe on line and I came across yours. It was so good, better than the premix.
Thanks, this is a recipe I will keep for sure.
Just Fantastic! I recently learned the value of whipping the egg whites and was looking for great recipe using this method. This knocked it out of the park. I didn’t even have a first throw away waffle. Crispy on the outside and light and fluffy inside. This is my go to waffle recipe from now on.
I had the grandchildren over for the week-in and we decided to have waffles for breakfast. I later found out I was out of waffle mix. I researched the internet and found your recipe and though I would give it a try. It was a huge hit. The grandchildren loved it! I have to admit it was the best waffle I have ever tasted. It beat the waffle house hands down.
Thank you for sharing