Europeans have been making waffles since the Middle Ages. They were originally baked between two flat iron pieces, but design forms soon came upon the scene. The history of waffles is an interesting read.
The Pilgrims were introduced to waffles in Holland and brought the treat to America. Thomas Jefferson was a waffle fan and, with his interest in all unusual devices, he brought several shapes of waffle irons to the United States.
American waffles are traditionally a breakfast food served with syrup, honey, jam or confectioners' sugar. Europeans may serve Belgian waffles with strawberries and whipped cream for dessert, or as wafer cookies, which appear in the cuisines of several countries under various names. Today, waffles continue to be a favorite food, regardless of whether they're packaged, made from scratch, round, rectangular or square.
When I was growing up, Sunday mornings were my father’s turn to cook. He often made the most delicious waffles using the recipe below.
The homemade ones from my dad are the best I’ve ever had. They are light and fluffy yet crisp and flavorful—not too filling, yet satisfying. In other words, they are perfect.
Why Make Waffles From Scratch
Today, it is possible to go to the grocer’s freezer and buy several brands of frozen waffles. These waffles are often toasted, and in a couple of minutes, ready for eating.
And there are several waffle mixes on the market, which require adding eggs, milk or water. These prepared mixes produce waffles with minimal preparation.
However, for those who are willing to spend the time and enjoy the old-fashioned taste of “real” homemade waffles, it is worth assembling the ingredients, carefully measuring the ingredients and mixing the batter to make top quality waffles.
Dad's Made from Scratch Waffles
Makes 6 waffles
Ingredients:
- 2 large eggs, separated
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons sugar
- 1 1/4 cups milk
- 1/3 cup melted unsalted butter
- 1/2 teaspoon pure vanilla extract
Directions:
- Preheat waffle iron.
- In a large clean mixing bowl with a wire whisk or in the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Do not overbeat. Set aside.
- In a separate clean bowl of an electric mixer fitted with the paddle attachment, combine flour, baking powder, salt and sugar. Mix on low speed just to combine dry ingredients.
- Add milk to dry ingredients and mix on medium-low speed just until the liquid is incorporated into the dry ingredients.
- Add egg yolks to batter and beat just until combined. Add melted butter and vanilla extract and mix to combine.
- Using a clean rubber spatula or a large spoon, gently fold beaten egg whites into waffle batter. Do not overmix; the batter should be fluffy with some lumps of egg whites visible.
- Preheat oven to 200 degrees F. Pour batter into warm waffle iron wells. Cook according to manufacturer's instructions until golden brown and either soft or crisp, as desired. Place waffles in preheated oven to keep warm while you make the rest. Serve immediately.
Ethel Brodie - Intrigued by the world, encouraged to write my observations, published in newspapers and magazines, and sharing special places.
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