Waffles (“plain”, cornmeal, rye and whole wheat)

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!*

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