This waffle recipe we can’t take credit for. It originally came from a Toastmaster Waffle Iron book or box of some sort years ago, as far as we can tell. Let us know if this waffle recipe is still in use and recommended today by the Toastmaster people. The secret here is separating the eggs and folding in the whites. It’s a little more involved, but it is definitely worth it!
1 3/4 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp sugar
7 Tbsp vegetable oil
1 1/2 C. milk
Mix dry ingredients. Mix the wet ingredients, sans eggs. Separate yolks from whites. Add yolks to wet ingredients and in another bowl beat whites until firm peaks form. The whites should stick to the side of the bowl if you turn it upside-down.
Preheat waffle maker. Mix wet and dry ingredients until most of the lumps are gone. Fold in the egg whites. Use ~1/2 C. per waffle.
Makes about 8-10 waffles.
Great recipes aren’t just stumbled upon by accident, they are born. The Original Best Waffle Recipe is no exception.
A fine steak house will sneer at a customer for defiling their dinner with steak sauce or ketchup (catsup?). They sneer, and rightfully so, because the steak has been expertly prepared and the flavor needn’t be masked with a topping. The same can be said of the best waffle recipe. Syrup? No thank you. Jam? Are you kidding me? Butter? Oh please! This sweet waffle was born to run free. It’s exact origin? No one knows. It’s original title, “Norwegian Waffle” suggests a viking heritage. It has even been suggested that Eric the Red himself had a hand in the recipe which, once perfected, cause the vikings to stop pillaging and start waffling….We suggest you do the same.
1 1/4 Cups Sugar (yes sugar, that’s what give the waffles their power )
2 Tsp Baking Powder
2 Tsp Vanilla
1 1/2 Tsp Ground Cardamom
3/4 Cup Melted Butter
2 Cups Milk
3 Cups Flour
Beat on high speed until very thick: sugar, eggs, baking powder, vanilla, cardamom. Add and blend butter, milk and flour. Bake in waffle iron until light brown (waffle is meant to be dense, not crispy). Do not over bake. Serve with fresh fruit or jam, if you dare. May be eaten cold and with hands. This is a sweet waffle and can be served at brunch. Store in refrigerator for up to 3 days.
Yields about 15 Belgian style waffles.