so these are waffles...
I've heard in recent years of many families having a Christmas morning breakfast that includes cinnamon rolls. Well, in my family it's always been waffles. The good kind. The rest of the year, if we want waffles, we use Bisquick. But for Christmas, we make them from scratch, using the recipe that came with my mom's original waffle iron--put out to pasture eight years ago, but the waffles live on.
Favorite Waffles
2 eggs, separated
1 1/2 c. milk
1/2 c. vegetable oil
1 3/4 cups flour
1 T baking powder
1 T sugar
1 tsp salt
In small bowl, beat egg whites until stiff but not dry. Set aside. In large bowl, beat egg yolks until thick and lemon colored; continue beating adding milk and vegetable oil. Add dry ingredients and beat until smooth. Fold in beaten egg whites. (Note: then, obviously, add batter to your waffle iron.)
(We doubled this for five people, some of whom can really eat. They're--the waffles, I mean--so much lighter and fluffier than a mix; you'll probably think you can eat more, too.)
Favorite Waffles
2 eggs, separated
1 1/2 c. milk
1/2 c. vegetable oil
1 3/4 cups flour
1 T baking powder
1 T sugar
1 tsp salt
In small bowl, beat egg whites until stiff but not dry. Set aside. In large bowl, beat egg yolks until thick and lemon colored; continue beating adding milk and vegetable oil. Add dry ingredients and beat until smooth. Fold in beaten egg whites. (Note: then, obviously, add batter to your waffle iron.)
(We doubled this for five people, some of whom can really eat. They're--the waffles, I mean--so much lighter and fluffier than a mix; you'll probably think you can eat more, too.)
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