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.
The ingredient list is simple: eggs, milk or buttermilk, flour, baking powder, salt, and oil.
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.
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.
Now beat your egg whites until they form stiff peaks.
Then add the salt, baking powder and baking soda to your flour.
Whisk the egg yolks in with the buttermilk.
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.
Then fold in the egg whites. Don’t over mix, you want batter to be light and fluffy.
Make sure that your waffle iron is good and hot. Like smokin’.
Add 1/2 cup of batter to the waffle iron….
And cook until golden brown.
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.
Thanks again, Sweetpea Nancy!
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.
- 2 whole Eggs, Separated
- 2 cups Milk Or Buttermilk
- 2 cups Flour
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- ⅓ cups Canola Oil
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.