Prep 10 mins
Cook 10 mins
Light and tender inside with crispy golden outer edges, my kids often requested these waffles for "brupper." That is what they'd call it when I'd serve them breakfast food for supper! This well-loved recipe is a classic from Better Homes and Gardens New Cookbook (1976)
- 2 eggs, separated
- 1 3⁄4 cups milk
- 1⁄2 cup vegetable oil
- 1 3⁄4 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- Beat egg whites with an electric hand-mixer until stiff; set aside.
- Combine wet ingredients and beat lightly; combine flour, baking powder, and salt, and stir into wet ingredients.
- Fold in egg whites (without overmixing) so that a few fluffs of egg white remain visible.
- Bake until done in a hot waffle iron that has been very lightly sprayed with no-stick cooking spray.
- NOTE: Any leftover waffles freeze well - Just spread them out on a cookie sheet to IQF (individual quick freeze) each waffle, then store them stacked in a bread bag in the freezer - Remove one or two waffles at a time to pop in the toaster for a a great quick breakfast!
This recipe was a big hit with my family. The only thing I did different was add a tsp. of vanilla. This will be my recipe of choice for waffles for now on.
very good! We all loved and I am so glad I doubled so I can freeze some to have during the week.
Wonderful waffle recipe. The people I made this for seemed to like it very much. They work out perfect for freezing! If you toast them in the toaster oven when you take them out of the freezier they come out crispier, which is a definite plus. Thanks for sharing this recipe!