The idea of making them from scratch never really dawned on me. (How sad I am huh?) I inherited my mom's waffle maker, and my kids LOVE waffles. I love to make them on Sundays and keep them in a zip lock in the refer for leftovers. I just told my dh that I wish I could stockpile a 5 gallon bucket full of the mix for the summer. They would be easy to cook, without heating up the house, and are very filling. When the kids have waffles for breakfast, they are not really hungry til dinner.
I'm sorry I dont know a recipe, especially tried and true, for me, its bisquick... sad I know.
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners' sugar
1 tablespoon vegetable oil
2 cups milk
3 eggs, separated
2 teaspoons vanilla
pinch of salt
fruit of your choice
Combine the flour, baking powder, confectioners' sugar, oil, milk and egg yolks.
Beat the egg whites until they stand in soft peaks and fold into the batter (do not overmix).
Using a 4-ounce ladle, pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.
Repeat with the remaining batter.
Top with the fruit and whipped cream and serve hot.
Yield: 8 waffles.
1 cup buckwheat, oat, or whole wheat flour
3/4 cup whole wheat pastry flour
3/4 tsp baking soda
1 tbsp egg replacer
2 tbsp sweetener (honey, syrup, molasses, or sugar)
1/3 cup sunflower oil
1-2/3 cups soy milk
(optional - 1/4 cup chopped nuts)
Preheat waffle iron or pan.
Combine dry ingredients in medium mixing bowl.
Combine liquid ingredients in large mixing bowl.
Combine dry ingredients with liquid ingredients and mix.
Pour batter into pan or waffle iron and cook.
2 c Vegetable shortening
9 c All-purpose flour -- sifted
1 tb Salt
1/4 c Double acting baking Powder*
This Mix collection is from a company called Jewel. I don't think that their product is available any longer, so I have substituted just the word shortening for the Jewel shortening.
I have had excellant results using either Crisco or Mazola shortening in these recipes.
Combine sifted flour, salt and baking powder.
Stir well. Sift into a large bowl or pan.
Use a pastry blender to distribute shortening throughout dry ingredients until the mixture resembles coarse cornmeal and small peas.
The Bake-It-All Mix is now ready to use or store in a canister on your cupboard shelf.
A cool area is desirable.
Yield: About 12 cups
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