Saturday, January 20, 2007
Keeping Promises—Grandma’s “Light Recipe” Waffles
If I recall correctly this recipe was originally picked up by my grandma from Cooking Light Magazine many years ago. Since I’ve made it entirely from memory for the last 15 or more years, I have no idea how closely the recipe tracks the original and I really don’t care.
All I really care about is that Mrs. ‘Mouse and I have stuck to the same Sunday brunch routine for nearly every Sunday of our 18 years together and every time I offer to make something else she looks at me like I’m crazy. This is the comfort food that to her spells L-O-V-E in our relationship.
Grandma’s Light-Recipe Waffles
(Serves two or three, adjust proportionally as needed for more or less)
Combine and mix well:
1-3/4 cup all purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Very gently add and mix gently, just enough to get rid of any dry lumps:
1/3 cup vegetable oil
1-3/4 cup milk (or buttermilk)
Beat to stiff peaks:
Whites from two large or three small eggs (discard the yolks or use them in some other recipe)
Gently fold egg whites into the flour mixture.
Bake in your Belgian waffle maker to your preferred done-ness. (Note, I’ve noticed that they actually come out better and stay crisper longer when baked at a lower temperature on my fancy new adjustable-temperature waffle iron.
Serve with homemade jam, maple syrup or sour-cream and applesauce—or whatever your choice of accompaniments. However, if you’re eating store-bought jam or commercial syrup, you might as well just be toasting Eggo waffles. Sunday brunch is to be savored and enjoyed to the fullest.