Sunday, February 27, 2011


These are FABULOUS.  They are light and crispy.  I discovered that this recipe doesn't work well to make ahead of time.  The waffles went flat.  They still tasted great but these should be very light and crispy.

 In a small mixing bowl you beat the egg whites until stiff.  This is a picture of stiff egg whites.  When you lift the beaters up the egg whites stay standing up.  That's how you know you've mixed them enough.  You fold in the egg whites very last.  Don't panic because the batter is very thick.  It is supposed to be that way.

 You want to use REAL BUTTER this will make the batter very thick.  Makes them taste amazing.  We have used margarine and they are still yummy.  But real butter makes a difference.

In the picture we made Double Chocolate Waffles from Our Best Bites.  They are the ones on top.  The ones on bottom are these fabulous waffles.

by: Home Run Recipes

2 cups Flour
3 tsp Baking Powder
1 tsp. Salt
1 tsp. Soda
2 cups Milk
4 Eggs, seperated
1 cup melted butter (use real butter)
1 tsp. Vanilla

In a small mixing bowl, beat egg whites until stiff.  Set aside.  In a large mixing bowl ( you can use same beaters), mix all dry ingredients, milk, egg yolks, and vanilla.  Next add melted butter.  Remember real butter will make this very thick.  Then fold in egg whites.  Do not panic it will be thick.  Cook as usual.  These are light and crispy.  
Makes about 18 round waffles 

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