These Classic Waffles are a delicious alternative to packaged waffle mix, mainly because they lack the preservatives and unhealthy additives that a box mix contains. Not only that, but this recipe contains much less sodium and a gluten-free option. Therefore, we can come to the conclusion that, there’s nothing quite like a good waffle. As I have always preferred waffles to pancakes, I may be just a bit bias. However, I think we can all come to the conclusion that waffles are one of the best breakfast foods, second only to French toast (which is amazing, by the way). I love making bread products from scratch because you can tailor the recipe any way you want, if you’re like my father and need a low sodium diet, these are for you! If you are allergic to gluten, use gluten-free flour! And so on and so forth. Really, making anything from scratch allows one to break free from the stereotypical packaged foods and embrace one’s own definition of the delicious. At least, that’s what I’ve always thought….This episode of Delicious Food 101 features The Chef, Friar Tyst, and Queenbee.
The Chef: “Queenbee, what do you think about these waffles?” Queenbee: “They’re just a tad dry.” The Chef: “Oh….” Queenbee: “Did you add oil?” The Chef: “No.” Queenbee: “Add some.” The Chef: “K.” (Henceforth I added vegetable oil to the remaining batter and the aforementioned waffles were much more moist).
The Chef: “Friar Tyst, your thoughts?” Friar Tyst: “Well they’re about as good as homemade stuff is going to get…(while covering his waffle triangle in whipped cream). The Chef: “Are you sure that you can taste the waffle under all that whipped cream?” Friar Tyst: “Not really.” The Chef: “Then how can you provide accurate criticism?” Friar Tyst: “…….”
Any-who, if you want moist waffles, add 1/3 cup of oil to the batter, if you prefer them to be more crispy, leave it out.
The Ingredients: 2 cups unbleached all purpose flour or 2 cups gluten-free flour, 1/3 cup organic granulated sugar, 1 tbsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, 2 cups evaporated milk, 1/2 cup melted butter, 1/3 cup vegetable oil (optional, see above), 4 egg whites, 2 egg yolks, 1 tsp. molasses.
Preheat your waffle iron to light, medium, or dark, depending on your preference. Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Set aside. Separate four eggs, putting the egg whites in one bowl and the yolks in another. You only need two of the egg yolks. Using a hand mixer, whip the egg whites to stiff peaks with the whiks attachment. Set the bowl of whipped egg whites in your refrigerator. In separate, small mixing bowl, using the hand mixer fitted with the beaters, whip together the milk, 2 egg yolks, and if using, oil, until just combined. Make a well in the dry ingredients and add the wet. Gently fold together with a rubber spatula until halfway combined. Now add the melted butter. Fold together until just combined. Fold in the whipped, chilled egg whites until almost combined. Begin making the waffles. Buttering each one as it comes out of the iron. This recipe makes 8-10 waffles. Serve with warm pancake syrup and fresh fruit.;)
Ahhhhh, there’s nothing like an old-fashioned, homemade, lopsided waffle to lift one’s spirits!;)