This is my very favorite waffle recipe. It came with the Toastmaster Waffle Iron that I purchased in the early 70's. The recipe is still being recommended by waffle iron companies. I received the following e-mail from Hazel in August 2001.
"I tried your recipe this morning and it is great. I then went out to buy a Belgian Waffle Baker and purchased a Toastmaster. The booklet that came with it stated that the Basic Waffle Recipe has pleased them so much through the years that they still recommend it. The two other recipes in the booklet are Belgian Waffles and White Wheat Waffles".
Hazel stated that the basic recipe in the new booklet is exactly as it is on this web site. Thanks for your comment, Hazel.
Preheat the waffle iron. Sift the dry indredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry indredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utinsel. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.
If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. They are almost as good as fresh waffles.
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Myra L Fitch