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    Home » Breakfast

    Waffles II

    Published: Apr 7, 2013 Last updated: Jul 13, 2019 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    I know that it was only a week ago that I posted waffles. I literally have not put my waffle iron away since I last made that particular recipe. Its a whole lot easier to make waffles when I don't have to go digging the waffle iron out of the deep dark recesses of my downstairs closet!

    First I was thinking I wanted to make a Belgian waffle, but then when reading the recipes I realized they called for yeast and rising time.  I didn't want to wait.  So I found this recipe on allrecipes.com that separated the eggs, then folded the whites in.  I thought maybe this would be a good recipe to try.  It wasn't a Belgian waffle but Grumpy did say that this recipe had more flavor than the last one I made.  Maybe next week I'll get to the Belgian waffles.

    I was hoping that because of the egg whites being folded into the batter that it would be a fluffier waffle but it really wasn't.  The waffle wasn't any thicker than the ones I made last week and I'm really curious why Grumpy thought they tasted "better" because all in all the ingredients were basically the same thing, just made differently.

    Waffles II
    April-7-2013
    Ingredients
    • 2 cups flour
    • 4 teaspoons baking powder
    • ¼ teaspoon salt
    • 1-½ cups almond milk (or your milk of choice)
    • 6 tablespoon vegetable oil
    • 2 large eggs, separated
    Instructions
    Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.Spray pre-heated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.
    Details

    Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4 servings

    « Easy Sausage Pizza
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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

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