Recipe: Everyday Waffles

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Title: Everyday Waffles
From: Gerry Stacy
Newsgroups: rec.food.cooking
Date: 1996/04/06

Waffles were a Sunday morning tradition when I was a child. They have become a trademark of mine. I really love having friends over for waffle-brunches on weekends. The following is the recipe which both Mom and I have used for years. I wish could say that it was some family secret, but it comes from one of the older Better Homes & Gardens Cookbooks (those wonderful old red-check binders - I still remember the picture of the 8-armed lady that headed up the "Jiffy Cooking" chapter - kind of a modern day Betty-Crocker - Kali

I've tried variations thinking that I could come up with a waffle that was even MORE crisp and MORE light and MORE fluffy. I never have. The key is the beaten whites. I've found that the best results are obtained from old waffle irons with seasoned plates, or from the cast iron waffle irons that you use over the burner of your gas stove. The newer teflon coated waffle irons just don't give the same texture. - Gerry

Makes 6-8 Waffles (more like 5)

1 3/4 cups sifted all purpose flour
3 tsp baking powder
1/2 tsp salt
2 eggs, separated
1 1/4 cups milk
1/2 cup salad oil

Sift together dry ingredients. Beat the egg yolks and combine with milk; stir into dry ingredients. Stir in oil. Beat the egg whites until stiff and fold into batter leaving a few little fluffs - don't overmix. Bake in a preheated waffle iron.