We hosted the Ironman competition in our community on Sunday. Because the bike portion of the race uses the roads in an around our home, Church was rescheduled for Saturday night--so we took full advantage of that and slept in (until 8:10am, which is SO late for us as we usually arise at 5:30am). Since I had the morning at home I decided to make waffles. This recipe feeds our family of 4 and I cook up the remaining batter and freeze the waffles.
My favorite is to add fresh raspberries and chopped pecans to the batter after I've placed it in the waffle iron. You can make each waffle to order with any variety of add-ons or just PLAIN!
Ingredients
- 2 egg yolks
- 5 tablespoons white sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup butter, melted
- 1 teaspoon salt
- 2 3/4 cups self-rising flour
- 2 cups warm milk
- 2 egg whites
- Add-ins (berries, mini chocolate chips, chopped pecans, etc.)
Directions
- Beat the egg yolks and sugar together. Add vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
- In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for about 40 minutes or so.
- Spray preheated waffle iron with non-stick cooking spray, spoon the mix onto hot waffle iron and cook until golden brown and fluffy.
- Serve with bacon or sausage
- I serve each waffle as it comes out of the iron so we don't really eat together-but a waffle hot off the press can't be beat!
- Cook the remaining batter, allow cool, cut in half, place on a baking sheet and freeze. Place the leftovers in a freezer bag and reheat for a delicious breakfast during the school week.
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