Ready in 45 minutes
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We would often have waffles for dinner when I was a child. I suppose you have the same story. They were crispy and delicious. Once in a while we would have fresh strawberries on top, or perhaps freshly picked wild mountain blackberries. I have the recipe that Mom used to use but mine were never quite so crisp and wonderful. I finally figured out what was wrong. Mom always used an old-fashioned electric waffle iron, the kind to which the first waffle always stuck. It never failed. Now we have a Teflon-coated waffle iron and nothing sticks . . . and the waffles are always soggy. If you can, find an old waffle iron at a garage sale and clean it up. Spray it with Pam and you will have no problem . . . and the waffles will crunch. My mother bought a new waffle iron a few years ago and she has been most unhappy with it. I found her an old one the other day at a junk shop in Chicago. I hauled it home on the plane and presented it to her. She feels better and the waffles are crunchy again. Mix the dry ingredients together. I use my electric mixer for this. Mix the egg yolks, melted butter or oil, and milk together and blend into the dry mixture. Do not overmix. Fold in, most gently, the beaten egg whites. NOTE: My frugal mother would often use sour milk in this recipe. In that case she would add a bit of baking soda, perhaps 1 teaspoon. From
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