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Light and Crisp Waffles

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Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

 
As a P.K. (preacher’s kid), Christmas morning has never been normal for our family. Growing up, Sharon and I would have to wait until Dad got back from Christmas services before opening our presents (torture), and breakfast was something like eggs and toast or muffins. Don’t feel sorry for us; we didn’t know any different. The idea of making a special Christmas morning breakfast and opening our presents by the tree is entirely foreign to our family.

As Sharon and I have grown up, our family has adapted and we now celebrate at night with a show-stopping dinner followed by gifts. This only works because we’re all adults now. My dream for the future (when we hear the pitter patter of little feet) would be waffles with an assembly line of toppings on Christmas morning before we head to the tree.

But this recipe for Nancy’s Mom’s Light and Crisp Waffles is a great breakfast for any morning during the holidays when you have family and friends staying. As Sweetpea Nancy points out, you can even make a double batch ahead and freeze them. But I think part of the fun is everyone sitting around in their pajamas, making waffles and eating them as they come hot off the iron.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

The ingredient list is simple: eggs, milk or buttermilk, flour, baking powder, salt, and oil.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Start by plugging in your waffle iron so it’s good and hot by the time your batter is ready. Obviously we’re comfortable with you all because we didn’t even bother to clean our well-loved, often-used waffle iron (circa 1989) before photographing it.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Then separate your eggs. For some people this is easy, for others it is hard. Crack the egg in half and pass the yolk back and forth between the two shell halves. The white will fall into the bowl, leaving you with just the egg in the shell.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Now beat your egg whites until they form stiff peaks.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Then add the salt, baking powder and baking soda to your flour.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Whisk the egg yolks in with the buttermilk.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Then add all wet ingredients to the dry ingredients (we added them at the same time which made this cool yin and yang design) and mix until combined.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Then fold in the egg whites. Don’t over mix, you want batter to be light and fluffy.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Make sure that your waffle iron is good and hot. Like smokin’.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Add 1/2 cup of batter to the waffle iron….

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

And cook until golden brown.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Serve with any of your favorite toppings. Mine happen to be banana, chopped nuts and maple syrup.

While I may not be enjoying these Christmas morning, I’m hoping you will.

 
 
 
Tasty Kitchen Blog: Nancy’s Mom’s Light and Crisp Waffles. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Sweetpea Nancy.

Enjoy!

Thanks again, Sweetpea Nancy!

 
 

Printable Recipe

Nancy’s Mom’s Light & Crisp Waffles

4.76 Mitt(s) 13 Rating(s)13 votes, average: 4.76 out of 513 votes, average: 4.76 out of 513 votes, average: 4.76 out of 513 votes, average: 4.76 out of 513 votes, average: 4.76 out of 5

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Difficulty: Easy

Servings: 8

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Description

Get out the waffle iron. Once you’ve tried these homemade waffles, you will never go back to buying them again. I like to double the batch and put the leftover cooked waffles in a airtight container and in the freezer. When you need a fast breakfast, just pop them in the toaster and you have fresh hot waffles for breakfast! My favorite topping is watermelon and maple syrup.

Ingredients

  • 2 whole Eggs, Separated
  • 2 cups Milk Or Buttermilk
  • 2 cups Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • ⅓ cups Canola Oil

Preparation Instructions

Beat egg whites until stiff. In a separate large bowl, put remaining ingredients and beat on low with a hand mixer until moistened. Increase speed to medium and mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup of batter onto hot waffle iron. Cook until lightly browned. Serve with your favorite toppings. Enjoy!

Note: I like to double the recipe and put the leftovers in the freezer. When I double the recipe, I just use 1 litre of milk or buttermilk.

Some of my favorite toppings are: fresh fruit and whipping cream, watermelon and maple syrup. Yum yum!

Makes 8 waffles.

 
 
_______________________________________

Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.

 

34 Comments

Comments are closed for this recipe.

Christine on 3.26.2011

Those waffles look delicious! I have to try them.
My family and I love waffles, we have tried a lot of them and I must say the Liege Waffle is so far our favorite, you have try them They are sweet, soft and crunchy at the same time , thanks to the pearl sugar.
http://www.getawaff.com/blog/waffles-from-liege

Make sure you use only Real belgian pearl sugar coming from Belgium, I tried the Sweden ” belgian Peearl sugar” and the sugar melted completely and the result was deceiving.
I purchase mine online at Get a Waff store : http://www.belgianpearlsugar.com
The pearl sugar P4 is the one you will need for Liege waffles.
Happy Baking!

mariaf on 1.9.2011

I havent used my waffled machine but one time since i bought it!!! Today i tried this recipe and must say it made the best waffles ever! Makes me appreciate home made cooking…will deff start using my machine more now :) thanks for sharing such a tasy waffle recipe!

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Sweetpea Nancy on 1.6.2011

Please NOTE: My original recipe does not call for Baking Soda as this recipe states. I use only Baking Powder as in my original recipe. This may be a typing error. Thanks to everyione for looking at my recipe, I am so glad that you are all enjoying the waffles.

Beth Ann on 1.3.2011

Looks delicious! Christmas is passed, but I think that these will taste great some morning this week!

To make you feel better – I wasn’t a PK, but my father ran a snow plow for the county where I grew up. Without fail he would get called out to plow or salt/sand the roads on Christmas (we live in the upper mid-west) and we would have to wait for him to come home for his lunch break before we could open gifts. By the time I had grown up and my siblings were little we have moved our Christmas to Christmas Eve – if there was a slight chance of rain, sleet, ice or snow in the forecast Santa would come while we were at Christmas Eve service!

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foodandwhine on 1.2.2011

Looks delicious! I’m a PK too and I remember we had to wait to open most of our gifts until my dad was finished church too. We actually got dragged along the the service with him. We always had cranberry muffins first thing, then a big brunch when we got back.