The Best Waffles Ever! (recipe)
February 23rd, 2008
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Ingredients for The Best Waffles Ever!:
1 3/4 cups unbleached, all-purpose flour
1 tablespoon baking powder
1 1/2 tablespoons sugar
1/4 teaspoon salt
1 3/4 cups milk
2 beaten egg yolks
1/2 cup canola oil
1 teaspoon vanilla
2 egg whites whipped till stiff
Equipment for The Best Waffles Ever!:
waffle iron (either Belgium or regular)
electric mixer or a metal bowl, whisk, strong arm and patience
C’mon Betty, give it to me straight!
Separate egg whites from yolks.
In a large mixing bowl combine flour, baking powder, sugar and salt.
Create a well in the center and pour milk, beaten egg yolks, canola oil and vanilla.
Mix just until combined.
Batter will be lumpy.
Beat eggs whites until stiff.
Fold stiffened egg whites into mixture.
Batter will be really lumpy.
Pour batter into preheated waffle iron.
Here’s another angle because Betty loves her waffle iron!
Spread batter around to the four corners of the waffle iron. Do not over-fill with batter. You know who you are…
Bake until desired color according to settings on your waffle iron.
Top with butter and syrup (or whatever you like).
Makes about 10 Belgium waffles or 12-14 Regular waffles.
MAKE AHEAD TIP: To make “toaster waffles” set waffle iron to a lesser setting. Cook waffles until pale, not golden. Allow to cool. Wrap in plastic and freeze. When ready to use, pop into the toaster and enjoy!
NOTE: Too much trouble with the stiffened egg whites? Beat whole eggs and add with the liquid mixture, fold into the dry. Batter will be lumpy (and while the waffles will be great - there is a little magic in that fluffed egg white).
Search terms: betty #36, waffle recipe, waffle iron recipe, best ever waffle recipe, homemade waffles, stiffened egg white waffle recipe, old-fashioned waffle recipe, waffler recipe, egg white waffles
Link to the The Waffler video.
Link to the accompanying The Waffler blog post.
Link to the full Average Betty Archive.
Looking for more Breakfast and Brunch goodies?
Vanilla Scones with Lemon Curd
Sour Cream Cinnamon Coffee Cake
Eggs Benedict with Hollandaise Sauce
Buttermilk Pancakes
Apple Oatmeal Muffins
Link to the full Average Betty Archive.
Entry Filed under: Recipes
10 Comments Add your own
1. Joanna in the kitchen | February 24th, 2008 at 2:16 pm
Those are fantastic and yummy but I guess I’m too lazy to do that at home
2. Average Betty | February 25th, 2008 at 11:04 am
Hi Joanna! Thanks for the sweet words. They do take a little time, but they are worth it! And if you are lazy… make a big batch and freeze em’ for toaster waffles.
Then you’ll have weeks worth of waffles with no effort whatsoever!
3. GM | March 31st, 2009 at 8:57 pm
seems you’re a genius at cooking, is it from years of experience ? hmm.. ur sassy videos are quite a mouthful too ! keep on dishing.
4. Average Betty | April 1st, 2009 at 7:46 am
Hi GM,
A genius? I don’t know about that… but a lot of trial and error and yes - growing up the last of 6 kids, we didn’t go out to eat much! I owe a lot to my Mom and older sisters… Outdoor cooking skills with my Dad and even my older brother who I’d always make chocolate chip cookies with
Glad you’re liking the videos too! You keep watchin’, I’ll keep dishin’!
Cheers,
Betty
5. Friday fresh fun waffle b&hellip | June 5th, 2009 at 12:05 pm
[…] Best Waffles Ever! The Best Waffles Ever! (recipe) - Average Betty would make me happy…… Princess […]
6. Gynntonic | July 8th, 2009 at 4:14 am
I’ve never been successful in making waffles…my third attempt at least.
Tried your recipe. It was GREAT and they taste fantastic! Haha…had a hard time beating the stiffened but it was worth it. (thanks to my strong arms…hehe)
However, I have a problem. The waffle sticks onto the waffle irons. The strange thing is the top part is ok, itz the bottom part that sticks.
What could be the likely problem?
1. Is there a need to oil the irons before pouring in the batter?
2. Was it baked too long? Roughly how long to bake?
3. My waffle irons has only 2 lights, red to indicate it been turned on. Green will be on during cooking and off when ready. Should i follow this light indication?
Or it is due to some other problem?
Pls advise. Thanks!
7. Gynntonic | July 8th, 2009 at 5:09 am
Hi Betty,
sorry, 2 more questions:
1. Is there another name for multi-purpose flour? (Cake flour? Wheat flour?)
2. In the absence of multi-purpose flour, can I replace with plain flour or self-raising flour?
Thanks
8. Average Betty | July 8th, 2009 at 9:08 am
Hi Gynntonic!
I am so happy that my waffle recipe worked for you! YAY!!! I’m so impressed that you beat the eggs whites by hand. Quite a workout!!
About your sticking problem… Oiling the griddle and making sure it is preheated before pouring the batter in can help. When I remove my waffles, I use a fork. Just a regular old kitchen fork and gently poke the waffle until it is dislodged from the griddles. Because you have added the fluffed egg white, it makes for a lighter, more delicate waffle and therefore requires a little more love removing from the iron.
Let’s see if I can help with your questions:
1. Is there a need to oil the irons before pouring in the batter?
**You can definitely brush a little oil (or use a spray with the waffle iron off and unplugged) before turning it on and preheating.
2. Was it baked too long? Roughly how long to bake?
**All waffle irons vary depending on size, temperature settings - even age of the unit, so it’s hard to gauge. BUT, I prefer my waffles a shade slightly darker than golden, so they are a bit crisp too. My best guess is that it is in the preheated waffle iron about 5 minutes.
3. My waffle irons has only 2 lights, red to indicate it been turned on. Green will be on during cooking and off when ready. Should i follow this light indication?
**I follow the light indicator on my waffle iron. In addition to the lights there is a slider numbered from 1-7. I set the slider on 5-6 for the crisp version I prefer.
1. Is there another name for multi-purpose flour? (Cake flour? Wheat flour?)
**Multi-Purpose flour is also called All-Purpose or PLAIN flour. All-Purpose flour is not Cake Flour or Wheat Flour.
2. In the absence of multi-purpose flour, can I replace with plain flour or self-raising flour?
**Plain Flour is Multi-Purpose flour. If you use Self-Rising Flour you will not need to add baking powder or salt.
Don’t hesitate to ask if you have any more questions… Thanks so much for trying my recipe! I hope you’ll try more and let me know if you have any requests
Cheers,
Betty
9. Gynntonic | July 8th, 2009 at 9:39 am
Hey Betty,
Thanks for the prompt reply and answering all my questions. You’re so wonderful!
Great! I’ll try it again tomorrow.
Btw, can i use chocolate milk instead?
Thanks once again!
10. Average Betty | July 8th, 2009 at 9:42 am
You got it Gynntonic! Thank you!
Chocolate milk? I’ve never tried it, but… how bad with anything chocolate added be bad? LOL!
If you try that - you’ve got to let me know how it turns out!! Take a picture, I’ll put it on my homepage
Cheers,
Betty
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