Waffles and sausage seemed just the thing on a cold, rainy Saturday morning! My favorite waffle recipe is from my trusty 1978 edition Joy of Cooking.
- 1 3/4 cup sifted flour
- 2 tsp double-acting baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 3 eggs, separated
- 2 to 7 tbsps melted butter or vegetable oil
- 1 1/2 cup milk
Sift together the dry ingredients. Beat the egg yolks and combine them with the butter or oil and milk. Make a hole in the center of the sifted ingredients. Pour in the liquid ingredients and combine them with a few swift strokes. The batter should have a pebbled look, similar to muffing batter. Now is the time to add extras to your waffles, like berries, chocolate chips, crumbled bacon, or pecans, but be careful not to overmix.Beat the three egg whites until stiff, but not dry. Fold them into the batter until they are just barely blended. Cook the waffles according to your waffle maker’s instructions.
Makes 6 seven-inch waffles
If that seems a little vague it’s because Joy has an About Waffles section that explains more. The ideal waffle is light and fluffy on the inside and crisp on the outside. What separates home-made waffles from waffles made from a mix are the beaten egg whites: folding them in adds air and lightness to the waffle. The amount of oil or butter contributes to the crispness of the waffle, and the richness of the flavor. Butter will of course make a richer waffle, and if you like a very crisp waffle go for the whole seven tablespoons. I usually use four. And I like to add a teaspoon of vanilla extract.
You can omit the sugar (and vanilla) if you’re making a savory waffle (try minced ham or bacon).
If you’re holding the waffles in a warmer or oven instead of serving them right out of the machine, put cooling racks on a baking sheet and keep the waffles in a single layer to keep them crisp. Stacking them makes them soften up.
I have a large square waffle maker instead of a round one, and this makes four batches or 16 squares, which in our house is plenty for a family of four.