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Sunday, February 22, 2009

Yummy Waffles

I have been trying for over a year to duplicate at home the waffles served in restaurants. Before trying this recipe, the closest I had come to making homemade restaurant-style waffles was when I used a mix. But something about serving my family a waffle that contained more chemicals than natural ingredients just didn't sit well with me, so the search continued. I am glad to say the search is over. This recipe produces waffles that are the right balance between fluffy and crisp, with a wonderful, buttery taste. This recipe comes from my mother. These are the waffles that she and my father used to make for me and 35 on Sunday mornings when we were growing up. The recipe requires a little more time and effort than other recipes, but nothing that is too demanding, and the result is well worth the extra effort.

Yummy Waffles
1 1/2 tsp active dry yeast
1 cup warm water
3 cups flour
1/2 tsp. salt
1 cup whole milk
1 stick melted butter
2 large eggs - separated
1/2 tsp vanilla

In a large bowl, dissolve yeast in water. Mix together flour and salt. Whisk yeast mixture, milk, butter, egg yolks and vanilla until smooth. Add flour and salt. Beat egg whites until soft peaks form. Fold whites into batter mixture and let stand for twenty minutes. Heat waffle iron. Prehat oven to 225 degrees. Ladle batter onto heated waffle iron lightly sprayed with Pam and cook until you can no longer see steam escaping from the sides of iron. Place cooked waffles in preheated oven while cooking remaining batter.

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