Plain and Fancy Waffles

This recipe is adapted from one provided by Waring with their Belgian waffle maker, also found online. The recipe makes a lot of waffles, so I divide the batter in half and make a plain batch and a fancy batch with assorted mix-ins.

Carlyn’s Plain and Fancy Waffles

  • 1/2 cup melted butter, cooled to room temperature
  • 4 eggs, separated
  • 1/2 Tablespoon cream of tartar
  • 1-1/2 cups whole milk
  • 1-1/2 cups water, divide use
  • 1 packet active dry yeast (2-1/4 teaspoons)
  • 1/4 – 1/2 teaspoon salt
  • 3 cups sifted flour (sift, then measure; it does make a difference)
  • 1/4 cup sugar + 1 Tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1-2 teaspoons vanilla extract
  • 1 cup ‘mix-ins’ like mini chocolate chips, chopped nuts, diced dried fruit, or baked and mashed sweet potatoes, including sweet potato casserole.

Melt the butter and set aside to cool.

Separate the eggs and discard one of the yolks.

Heat 1 cup water to 110°F, and place in large mixing bowl. Wprinkle the yeast and 1 Tablespoon sugar over the water, stir gently to combine and set aside to proof (bubble up) 10 minutes.

Sift the flour, then measure out 3 cups. Pour the rest back into your flour storage container. Sift the previously sifted flour with the salt and set aside.

Mix 1/4 cup sugar into the egg yolks.

After the yeast has proofed, add the egg yolks and sugar, milk, oil, melted butter, and vanilla and mix with regular beaters to a smooth consistency.  Mix in the flour and salt a little at a time, mix on low until the batter is thick and smooth. Set aside.

Change mixer beaters to the wire whisks. Add the four egg whites to the small bowl of your mixer and whip on high with the cream of tartar until firm peaks form, about 5 minutes.

Divide the smooth batter and the whipped egg whites in half. For the plain waffles, gently fold in the stiff egg whites and set aside to rest for 15 minutes.

For the fancy waffles, fold in the stiff egg whites and mix-ins and gently stir to combine. If you are using a heavy mix-in, like mashed sweet potatoes, whip into the batter before folding in the stiff egg whites.  Let rest 15 minutes.

Gently stir the waffle batter after it rests for 15 minutes.

Repeat the gentle stir followed by a 15 minute rest three more times.

Make waffles immediately, or refrigerate batter overnight.

Yields: 12 waffles