Recipe by Tilynna Wilson
I love this recipe because the waffles are so light! My mom has used this recipe for years. She also uses the White Lily biscuit recipe. It's very hard to find White Lily. Sometimes we have it shipped to us. We have found it in TN. and if you are in northeast US, you can find it at most Meijer stores. If you find it, please let me know. If you like this recipe, check out the biscuit recipe I will post under "White Lily Biscuits". size: 7 1/2 in.
- 1 cup white lily self-rising flour
- 1⁄2 teaspoon baking soda
- 2 eggs, separated
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1 cup buttermilk
Directions See How It's Made
- Preheat lightly greased waffle iron.
- Stir flour and soda in medium plastic bowl.
- Beat eggs whites until stiff.
- Combine egg yolks, butter or margarine and milk and stir into flour mixture.
- Fold in egg whites (using plastic spatula).
- Let sit for a few minutes to rise (until fluffy).
- Pour about 1/2 cup of batter in center of waffle iron.
- Bake waffles until no steam shows around the edges.
- Lift top and gently loosen waffle with a fork.
- Remove waffle and serve at once.
- MAKES: five 7 1/2 in waffles.
- You can add blueberries, strawberries, etc to this recipe and it's very tasty!
- NOTE: Leftover waffles may be refrigerated or frozen.
- Stack with waxed paper between layers and wrap tightly with freezer wrap.
- Waffles reheat quickly in toaster or microwave oven.