Friday, November 19, 2010

Homemade Waffles

Jeremiah and I tried an elaborate waffle recipe a while back, and let me just say that the work was not worth it in the end. The waffles weren't great, they kind of tasted like eggs. I decided to give homemade waffles another try. This recipe is more simple, and tastes better. However, I was skeptical; why is there no sugar in these things?? But that's where powdered heaven (aka powdered sugar) comes in!

You'll have to excuse the uneven edges. I may have found a better waffle recipe, but I have yet to master my waffle iron. It is designed for Belgian waffles and uses a ton of batter. I always feel like I'm pouring too much batter, and then when it's done, the batter didn't even make it to the edge! The first time we used the waffle iron, we thought the issue was because our counter is crooked. This may have contributed somewhat, but the fact is, I'm just not using enough batter. I'll get it right sometime.

And by the way, our counter is crooked. It slopes downward; I know this because I almost lost a few eggs last week as they were rolling toward their death. Thankfully, I caught them. But hey, the crooked counter fits right in with my 3 crooked stove burners that I mentioned in my favorite things post from Monday!

Homemade Waffles (Print)
from Taste of Home
Total time: 20-30 minutes
Yield: 4 waffles

1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup milk
1/4 cup butter melted

1. Turn on waffle iron to preheat. In a small bowl, combine flour, baking powder, and salt.

2. In a separate bowl, whisk the egg yolks, milk, and melted butter. Stir into dry ingredients until just moistened.

3. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gently fold into batter. To test for soft peaks, stop your mixer and lift the beaters up. The peaks of the egg whites should curl down.

4. Bake in waffle iron according to manufacturer's instructions. Top with powdered sugar, fruit, syrup, peanut butter, whipped cream, or anything else you can think of!

These waffles made for a great Saturday morning breakfast! They aren't very difficult and can easily be frozen too! As a tip, turn your oven to warm, or between 150 and 200 degrees before you start. Then as each waffle is done, put it on a plate in your oven to keep it warm. While the waffles will lose some of their crispiness, they stay warm so that everyone can eat at the same time. If I discover a way to keep them warm and crispy, I will definitely let you know! Read more for my complete review, and have a great weekend!

My Review
  • Preparation: 5
    • From cracking the eggs to gobbling them down, these waffles don't take long at all!
  • Taste: 4
    • These were good, but my quest for a better waffle isn't over yet!
  • Cost: 5
    • Pantry staples, I had them all on hand. Can't beat that!
  • Clean-up: 3
    • 3 bowls and a waffle iron. An unbalanced dishes to waffle ratio when I only ended with 3.5 waffles :)
  • Changes
    • I would like to master my silly waffle iron so that they look prettier.
    • These waffles are good, and worth it for their simplicity. But as I said before, I would like to keep trying some different recipes in the future!


  1. Love the comments about the counter and powdered heaven, makes me smile! :)

  2. These look like a perfect thing to wake up and have for breakfast!!!