Weekend Waffles

Weekend Waffles


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Weekend Waffles

Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.


1 Cup Unbleached Flour

3 Teaspoons Baking Powder

¼ Teaspoon Salt

1 Tablespoon Sugar

3 Separated Eggs

1 Cup Milk

4 Tablespoons Oil

1 Teaspoon Vanilla Extract

In a large size bowl, whisk together flour, baking powder, salt and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to the flour mixture. Stir until smooth. Add the oil and vanilla to the batter and mix well. Fold the egg whites into the batter. Pour about 2/3 to ¾ cup of the batter into the middle of the waffle iron. Cook for 6 minutes until golden brown. Makes 4 to 6 waffles.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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