Special Waffles

Once upon a time, I used to make pancakes from scratch.  But with a busy family underfoot, who didn't care about taste over speed, I eventually dropped the habit & went with whatever quick mix was available at my nearest grocery store.  Once the kids grew up & I cared about the taste over speed, I decided to go searching for a great recipe.  Unfortunately, among the plethora of recipes out there, I couldn't find anything that satisfied my grown-up taste.  Eventually, I remembered that when I need a simple, basic recipe, the best place to find one is in my Fanny Farmer or Betty Crocker cookbooks.  This recipe has become a favorite, & is used in many ways, whenever we need a pancake batter!

Special Waffles (adapted from my Fanny Farmer Cookbook)

3 eggs, separated[1]

4 T butter, melted

1/2  t salt

3 t baking powder

1 3/4  C milk

2 C flour

3 T sugar

** Set up the griddle or waffle iron before you begin, & start it heating up. **

If you have a stand mixer (that will work without your attention), begin with the egg whites & beat until stiff, but not dry[2](it can do this while you are doing the next step).  If you have a hand mixer (that you need to hold while it works), mix everything else first.

In a separate bowl, beat the egg yolks, & add the melted butter, salt, baking powder, milk, and flour, mixing well.

Add the sugar to the egg whites after it is stiff; keep beating for a few moments to mix it in.

Mix gently 1/3  to 1/2  of the egg whites into the yolk batter, until it is well mixed in.  Then gently fold[3]in the rest of the egg whites into the batter.

Use about 1/2  C of batter for each square of the waffle iron. 

This recipe also works great for pancakes, Monte Christos, or any other need you come across for pancake batter.  Note that you can also cook hash browns or eggs on your waffle iron!!  Experiment with it – it’s fun!

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[1]Separating eggs = To separate an egg, crack it with a knife or against the edge of a bowl and split the shell into two parts.  Pass the yolk back and forth between the halves of the shell, letting the white fall into a cup underneath.  Or pass the shelled egg from one hand to the other, letting the white fall through your fingers.  Play safe: drop each egg white into a cup before adding it to the other egg whites in the bowl.  In that way, if some yolk breaks into the white, it will not ruin the whole bowl. (Fanny Farmer, pg. 336)

[2]Stiff, but not dry = This is a way of describing the point at which the beaten whites have achieved their greatest degree of elasticity.  That point is reached when a whisk or beater removed from the mixture pulls with it stiff peaks of egg white that have a shiny, glossy surface. (Fanny Farmer, pg. 336)

[3]Fold = To incorporate an aerated substance like whipped cream or beaten egg whites with what is usually a heavier substance.   The purpose of folding is to retain volume and lightness by taking care not to deflate the pockets of air.  Use your hands or a rubber spatula for folding.  Cut through and turn over, rotating the bowl.  (Fanny Farmer, pg.46)