As a busy mother and grandmother, I don’t always have time during the week to make a homemade hot breakfast. During the weekends, I like to make homemade pancakes, french toast and waffles to use during the week.
Homemade Waffles Recipe
Freezing Instructions: These waffles can be made up ahead of time and then frozen for later use. Let them completely cool. Place them in a single layer on a cookie sheet and place into the freezer for 15 to 20 minutes. Remove from freezer and place in plastic zipper closure bags or plastic freezer containers. I place a sheet of parchment paper between each waffle to prevent sticking.
Reheating Instructions: You can reheat them in your toaster oven, wide-slot toaster or microwave for 1 to 2 1/2 minutes. Top with butter and/or your favorite syrup before serving.
- 2 egg whites whipped
- 2 egg yolks
- 3/4 cup cold milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 4 tablespoons butter completely melted
In a small mixing bowl, use an electric mixer to whip the egg whites until they are stiff and peaks form; set aside.
In another mixing bowl, lightly beat together the egg yolks. Stir in the cold milk and vanilla extract until they are all combined. Sift in the dry ingredients to the egg yolk bowl until everything is thoroughly combined. Stir in the melted butter. Gently fold in the stiffly beaten egg whites until all ingredients are combined and moist.
Heat up your waffle iron until it is hot and has reached the proper temperature. Pour batter onto the griddle to within one inch of the edge. Cook each waffle for approximately 5 to 6 minutes or until done. Serve immediately or freeze for later use.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.inthekitchenwithshelly.com/
Photo Credit: Pixabay
Article Source: Articlesbase.com