Sunday, January 15, 2012
Delicious Waffles. Period.
Because many of us have an extra "Sunday morning" during this holiday weekend, I thought I'd share this wonderful waffle recipe I made a few weeks ago. Unfortunately, I can't share any production photos because, in attempt to upgrade the quality of A Cake Bakes photos (one of my 183 New Year's resolutions), I used a real camera and somehow lost all the pictures. Luckily, I snapped one of the finished product with my phone.
What I love about this recipe is the title: Delicious Waffles.
And this housewife was right: these are absolutely delicious, simultaneously egg-y (in a good way) and light. They were so good, in fact, that I broke another of my New Year's resolutions (involving diet, of course) and had a big plate of these, slathered with maple syrup.
The beauty of these waffles is that they don't call for buttermilk, just regular milk. But you do need to separate the yolks and whites, and beat the whites separately. This can be an annoying additional step, requiring the dirtying of another bowl and set of beaters, but the lightness the air-whipped whites add is truly worth the effort. (Just be sure not to overbeat the whites so they become dry. I always use a bit of cream of tartar during the process which nearly guarantees that they won't overwhip.)
When I tasted these waffles, I suddenly realized why the folks at Kellogg's selected the name Eggo for their frozen waffle product. But I do hope you'll try this earlier generation, an original iteration upon which the factory food version is based. Even if you break a New Year's resolution, I guarantee it's worth it.