Homemade waffles are so much better than the frozen kind, and this recipe has been a favorite of everyone who tries it. This is my grandmother’s recipe for waffles, which has been a staple in our family for years. My mother still uses my grandmother’s old waffle iron, which is, believe it or not, at least a hundred years old. I got a Salton waffle iron for free as a promotion with a George Foreman grill many years ago, and although the grill broke, my waffle iron is still going strong. The secrets to this recipe are the evaporated milk and the beaten egg whites, which make the waffles light and fluffy. The recipe serves four generously, and you can make them on the weekend and freeze any remaining waffles to pop in the toaster oven for an instant breakfast treat throughout the week. You can even double the recipe, and have more to freeze. Serve with maple syrup or Nutella.
- 2 cups sifted flour
- 2 Tblsp. sugar
- 1 tsp. salt
- 4 tsp. baking powder
- 3 eggs, separated
- 1 cup evaporated milk diluted with 1 cup water
- ¼ cup oil
- Mix flour, sugar, salt, and baking powder together.
- Separate eggs and beat yolks until lemon colored.
- Add diluted milk and oil.
- Pour wet mixture slowly into dry ingredients and beat until smooth.
- In a mixing bowl, beat egg whites until soft peaks form.
- Fold egg whites into the batter.
- Bake in a hot waffle iron, about four minutes, or until steam stops appearing from waffle iron.