Ingredients for “plain” waffles:
3 cups flour 1 tbsp baking powder
1 1/2 tsp salt 1/3 cup oil
5 eggs 3 cups milk
Change for cornmeal waffles – 1 1/2 cups white flour, 1 1/2 cups cornmeal (all other ingredients remain the same)
Change for rye waffles – 1 cup white flour, 2 cups rye (all other ingredients remain the same)
Change for whole wheat waffles – 2 cups whole wheat flour, 2 tsp baking powder, 1 tsp salt, 1/4 cup oil, 4 eggs, 2 cups milk
Separate the eggs. Add yolks to the batter. Beat whites until stiff. Fold into batter. Bake. Use a little less liquid for pancakes.
- Mandy’s Hints: First – it’s not very “words-y”, but how many of these recipes are? 🙂
- This was a really delicious and easy recipe. The best part is that any leftover (baked) waffles can be frozen for future use. We had several leftover and have pulled 2 out so far and toasted them in the toaster, like you would any frozen waffle. Delicious!!
*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for this yummy breakfast recipe!*