Waffles – One Of My Favorite Breakfast Foods

Written by in Hobbies
Waffles contain about 600 calories per one waffle. So I hardly recommend eating this everyday, or even more than like once or twice a month. However, I can hardly describe how delicious it is to fork a perfect, fluffy waffle.

Why Waffles?

When I was little, I used to spend hours in the kitchen helping my mom. Then, when I got my first job, I had to wake up at five in the morning to go to work. So I started making my own breakfasts. Waffles were a treat for everyone, so I would make a full batch, and set the table for my family before I left.

Making these become a cornerstone for a lot of the foods I learned to cook afterwards. When you learn to make something well, it gives you confidence to try learning more.

What memories or recipes do you like to cook? Please leave your comments below.

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Waffles
Waffles
Course Breakfast
Cuisine Miscellaneous
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Waffles
Ingredients
Course Breakfast
Cuisine Miscellaneous
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Waffles
Ingredients
Waffles
Instructions
  1. Sift or whisk the flour, baking powder and salt together. Make sure you get all the lumps and clumps completely gone!
  2. Separate the egg yolks carefully. If you get any yolk in the whites, you can try and get it out, but it probably won't work.
  3. Place the yolks in a bowl and stir in the milk and butter.
  4. Mix the dry stuff with the milk mixture until you get all the dry stuff dissolved. The way to tell is when little bubbles start to appear on the surface.
  5. Now you get to whip the egg whites! I love using my electric mixer for this, because when I was little I did it by hand, which took forever! Anyway, the whites should have the consistency of whipped cream.
  6. Fold the whites into the batter. Fold literally means put the spatula at a 45° angle and go in the same direction until the whites are all mixed in. DO NOT OVERMIX! If you do, it won't work right.
  7. My waffle iron takes about one third a cup of batter per waffle. The trick that I've learned isn't to time it (it's supposed to be about three minutes), but watch the steam. The instant it stops steaming, take the waffle out. That's perfect! It should be a beautiful golden brown.
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