Category: waffles

atlanta waffles

Atlanta Waffles

1 1/2 cups sifted flour
3 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1 cup milk
2 egg yolks, well beaten
4 tablespoons melted butter
2 egg whites, beaten stiff

Sift dry ingredients together. Stir in milk gradually. Stir in egg yolks and butter. Gently fold in egg whites. Preheat waffle maker. Cook waffles following manufacturer’s directions, 4 to 5 minutes each.

pineapple waffles

Pineapple Waffles

1 (8 1/4 ounce) can crushed pineapple
2 eggs, separated
3 tablespoons granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil

Beat egg whites in small bowl until stiff. Put remaining ingredients, except pineapple, in large bowl. Add milk to make batter the consistency of heavy cake batter. Drain pineapple. Mix in pineapple, then fold in egg whites.

sour cream cardamom waffles

Sour Cream Cardamom Waffles

1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cardamom
Dash of salt
2/3 cup milk
2/3 cup sour cream
1/4 cup butter or margarine, melted
2 eggs, separated

In a bowl, combine flour, sugar, baking powder, cardamom and salt. Combine milk, sour cream, butter and egg yolks; stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown (waffles will be soft).

Serve with honey or syrup.

Yields 6 waffles.

belgian waffles

Belgian Waffles (Vlaamse Wafels, Gaufres a la Flamande)

1 envelope active dry yeast
2 cups warm milk
2 1/4 cups all-purpose flour
1 egg
3 tablespoons granulated sugar
3 eggs yolks
8 tablespoons butter, melted and cooled to room temperature
1 teaspoon vanilla extract
3 egg whites, beaten to soft peaks

Combine the yeast and 1/4 cup of the warm milk in a small bowl and allow to proof for 5 minutes.

Sift the flour into a large mixing bowl and add the egg, yeast mixture, and sugar. Stir to mix well with a wooden spoon. Add the remaining milk and the egg yolks one at a time, stirring to incorporate. Add the melted butter and vanilla extract, stirring just to combine. Fold the egg whites into the batter, cover with a towel, and allow to rise for 1 hour.

Stir down the batter when ready to cook and cook according to your waffle iron’s directions.

Makes about 12 waffles.

virginia waffles

Virginia Waffles

Source: Fannie Merritt Farmer – 1918 – The Boston Cooking School Cookbook

1 1/2 cups boiling water
1 1/4 tablespoons baking powder
1/2 cup white cornmeal
1 1/2 teaspoons salt
1 1/2 cups milk
Yolks of 2 eggs
3 cups flour
Whites of 2 eggs
3 tablespoons granulated sugar
2 tablespoons melted butter

Cook cornmeal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs, well beaten, butter, and whites of eggs beaten stiff. Cook.



3 cups sifted flour
5 teaspoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar
4 eggs
2 1/4 cups milk
1 1/2 teaspoons vanilla extract
2/3 cup butter, margarine or vegetable oil

Sift flour with baking powder, salt, and sugar into a large bowl. With electric mixer at medium speed, beat eggs for 1 minute.

Add milk and vanilla extract. Add milk-egg mixture to dry ingredients; beat only until well blended. Add butter; beat until blended. Bake in preheated waffle iron. Makes about 5 cups batter.

chocolate waffles with caramel-banana topping

Chocolate Waffles with Caramel-Banana Topping

2 servings

1 1/2 cups buttermilk baking mix
1 cup granulated sugar
1/3 cup baking cocoa
3/4 cup water
2 tablespoons vegetable oil
2 eggs

Caramel-Banana Topping
1/2 cup packed brown sugar
1/4 cup whipping (heavy) cream
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla extract
3 medium bananas, sliced

Make Caramel-Banana Topping; keep warm. Heat waffle iron; grease if necessary.

Waffles: Stir remaining ingredients until blended. Pour batter for waffle onto center of hot waffle iron. Repeat with remaining batter.

Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with topping.

Topping: Mix all ingredients except bananas in 1-quart saucepan. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated.

eggnog waffles

Eggnog Waffles

2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, well beaten
2 cups eggnog
6 tablespoons vegetable oil
1 cup chopped pecans or English walnuts

Sift flour with baking powder, baking soda and salt.

Combine eggs, eggnog and shortening. Add mixture to sifted dry ingredients. Mix until smooth. Fold in nuts. Bake waffles in a preheated waffle iron until steam no longer escapes from the grid.

Yield: 4 servings

Per serving: 755 Calories (kcal); 48g Total Fat; (56% calories from fat); 17g Protein; 66g Carbohydrate; 168mg Cholesterol; 932mg Sodium Food

Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1 Other Carbohydrates