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Nutrition Facts
Serving Size 1 (217g) Recipe makes 4 servings
Calories 546
Calories from Fat 307		(56%)
Amount Per Serving		%DV
	Total Fat 34.2g	52%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 15.6g
	Trans Fat 0.1g
Cholesterol 120mg		40%
Sodium 651mg		27%
Potassium 253mg		7%
Total Carbohydrate 47.7g		15%
	Dietary Fiber 1.5g	5%
	Sugars 0.3g
Protein 12.3g		24%
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Everyday Waffles

Recipe #137172 | 20 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Deb's Recipes
Sep 12, 2005

Light and tender inside with crispy golden outer edges, my kids often requested these waffles for "brupper." That is what they'd call it when I'd serve them breakfast food for supper! This well-loved recipe is a classic from Better Homes and Gardens New Cookbook (1976)

SERVES 4 (change servings and units)

Ingredients

2 eggs, separated
1 3/4 cups milk
1/2 cup vegetable oil
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

Directions

1
Beat egg whites with an electric hand-mixer until stiff; set aside.
2
Combine wet ingredients and beat lightly; combine flour, baking powder, and salt, and stir into wet ingredients.
3
Fold in egg whites (without overmixing) so that a few fluffs of egg white remain visible.
4
Bake until done in a hot waffle iron that has been very lightly sprayed with no-stick cooking spray.
5
NOTE: Any leftover waffles freeze well - Just spread them out on a cookie sheet to IQF (individual quick freeze) each waffle, then store them stacked in a bread bag in the freezer - Remove one or two waffles at a time to pop in the toaster for a a great quick breakfast!

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Featured Reviews for This Recipe

From: jellyko

On Sep 30, 2006

very good! We all loved and I am so glad I doubled so I can freeze some to have during the week.

0 people found this review helpful

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From: Chef #330413

On Aug 17, 2006

Wonderful waffle recipe. The people I made this for seemed to like it very much. They work out perfect for freezing! If you toast them in the toaster oven when you take them out of the freezier they come out crispier, which is a definite plus. Thanks for sharing this recipe!

1 person found this review helpful

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From: KITTENCAL

On Feb 11, 2006

These waffles were thoroughly enjoyed for weekend brunch, with maple syrup! I added in a teaspoon vanilla too. Thanks Deb!...Kitten

2 people found this review helpful

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From: ladypit

On Feb 5, 2006

These were excellent waffles. Light and crispy. I had some fat free soy milk to use up so I used that instead of regular milk, and I used whole wheat pastry flour. Still very light. I served them with vegetarian sausage links and fruit salad. I ate mine with strawberry jelly and dh and the kids ate theirs with syrup. Thanks for one that will become a staple!

2 people found this review helpful

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Read all 8 reviews