Believe it or not, this recipe does not contain quinoa!
I have been making waffles for years. Although they take a bit more time and prep than making pancakes, I can’t resist the crisp exterior and delicious, fluffy interior of a waffle. Since they take a bit more work to prepare, I find that we only make them a few times a year, but once I have my mind set on waffles, there is no stopping me!
Quite often I will make these when Cherie and her family come up for a visit, but once in a while I will make them just for Jamie and myself. On these occasions there is no guilt about the number of waffles that are consumed 😉
There was a time, a few years ago, when Jamie and I went through a phase of waffles for dinner. I would make homemade chicken tenders and we would have our version of chicken and waffles. I have to admit, watching the Food Network definitely played a part in our chicken and waffle obsession!
Waffles are the perfect base for pretty much any meal. At Easter, Jamie topped them with our leftover turkey dinner – so we had a savory meal on a bed of waffles. It was amazing and delicious!
Maple syrup is, of course, a classic waffle topping. But I have discovered that they are also delightful topped with applesauce and crispy bacon. I know, it is a bit rogue, but trust me, totally worth the sideway glances across the breakfast table.
And, if you ask my nephew Sam, chocolate chips are a must when making waffles 🙂
Back to the recipe…
I found this recipe in The Canadian Cookbook. Not that waffles are solely Canadian, but this recipe never fails, and makes the best waffles. The secret (well, maybe it isn’t so secret) is the use of skim milk powder instead of milk and whipping the egg whites to fold in at the last minute. I feel that the skim milk powder allows for a crispier waffle, while the whipped egg whites allow for more air and a fluffier interior. Of course, adding in a few tablespoons of melted butter adds to the waffle crisp factor.
Over the years I have added in blueberries or raspberries to this batter. Sometimes I will add in chocolate chips or some bananas and peanut butter chips. Diced apples and cinnamon are also a nice addition.
This recipe is pretty versatile. We use it as our base and add in whatever flavours entice us that day.
We have discovered that leftover waffles are quite tasty. You can warm them up in your toaster. I have even made these up the night before to take to work as part of a pot-luck lunch. Served with fresh fruit and whipped cream, they are an easily transportable dessert. They make a perfect base for strawberry shortcake!
What is your favourite waffle topping?
The Canadian Cookbook
Nelle Lyle Pattinson
- 1 1/2 cups flour
- 1/2 cup skim milk powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 2 large eggs – separated
- 1 3/4 cups water
- 4 tbsp melted butter
- Heat waffle iron while combining dry ingredients.
- Beat egg whites until stiff but not dry
- Beat egg yolks, water and oil until well mixed and combine with the dry ingredients. Beat until blended.
- Fold in the beaten egg whites
- Pour ladle mixture into the centre of the hot waffle iron.
- Bake until batter ceases to steam.
- Add your favourite waffle topping and enjoy! 🙂