In 2011 in the Dash Sunday Magazine I ran onto a recipe for waffles, now my favorite kind of waffles is a crisp waffle and when I saw no-fail, I thought well, I cant mess it up, so after making this waffle recipe this morning I had to share this recipe, but first I have to share a bit of her story and you can find the rest;
“For as long as I can remember, we made Nana’s waffles in my house. It was a weekend tradition. My sister needed to fill every hole in the waffle with syrup; I was more free-form. And you know those little crispy waffle edges? We called those “poodle pieces” because my parents would feed them to our dog, Harrison. He would eat them only if they had butter on them. If not, he’d walk away!”
1 cup milk
1 cup flour
1 tsp. sugar
1/4 tsp salt
2 tsp baking powder
1/4 vegetable oil
1. Preheat a waffle iron, follow manufacturer instructions
2. Separate eggs and whip egg white until soft peaks form. In a
bowl, blend yolks, milk, flours, sugar, salt an baking powder.
3. Add vegetable oil, making sure NOT OVER MIX
4. Fold in egg whites and mix well with a wire wisk or fork.
5. Lightly oil waffle iron. Pour in about 1/2 cup batter. Close iron
and cook according to instructions. Repeat with remaining batter
Makes 4 Waffles: 310 calories, 29g carbs, 8 g protein, 18g fat,
100mg cholesterol, 390mg sodium, 1g fiber
Older Recipes I have shared:
Fruity Cheesecake Recipe – Kraft RecipesI thank you for stopping by, I love meeting new friends. Please contact me if there’s something I can do for you. This post may contain affiliate links. By clicking these links you are helping to keep this site running. I would love a “Tweet” Thanks!
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