medtran49
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Aunt Pat's Waffles
She only made these on special occasions, like Christmas or your birthday or if you were visiting from far away.
2 whole large eggs
2 cups milk
real vanilla extract, she didn't measure but did a quick pour, probably between 1/2 tsp to 1 tsp
3 cups AP flour
1 tsp salt
3-4 Tbsp sugar
4 tsp baking powder
3/4 cup melted butter, cooled (you can use cooking oil, but why)
Separate eggs. Beat the whites until stiff. Set aside.
In a large bowl, beat the yolks, add milk and vanilla. Mix the dry ingredients and add to the milk. Stir in the butter. Gently fold in the egg whites.
Cook on a waffle iron per directions of your machine. I prefer the deeper grids, but the thinner grids work well too.
You can cover and keep batter in fridge for up to 5 days, may develop a bluish tinge, but it's okay. Or, you can cook it all up, just undercooking the waffles slightly, freeze in a single layer, then you can bag and store. Reheat later at 375 for a few minutes on 1 side, flip and let bake until warm on both sides.
She always served with more melted butter and warmed syrup.
She only made these on special occasions, like Christmas or your birthday or if you were visiting from far away.
2 whole large eggs
2 cups milk
real vanilla extract, she didn't measure but did a quick pour, probably between 1/2 tsp to 1 tsp
3 cups AP flour
1 tsp salt
3-4 Tbsp sugar
4 tsp baking powder
3/4 cup melted butter, cooled (you can use cooking oil, but why)
Separate eggs. Beat the whites until stiff. Set aside.
In a large bowl, beat the yolks, add milk and vanilla. Mix the dry ingredients and add to the milk. Stir in the butter. Gently fold in the egg whites.
Cook on a waffle iron per directions of your machine. I prefer the deeper grids, but the thinner grids work well too.
You can cover and keep batter in fridge for up to 5 days, may develop a bluish tinge, but it's okay. Or, you can cook it all up, just undercooking the waffles slightly, freeze in a single layer, then you can bag and store. Reheat later at 375 for a few minutes on 1 side, flip and let bake until warm on both sides.
She always served with more melted butter and warmed syrup.
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