Monday, May 4, 2009

Waffle Showdown Part 2: Classic Waffles

Leggo my Eggo!

I just realized what that means. Wow, 26 years of thinking it had some connection to Lego toys.

Leggo = let go.

The Waffle People claim that for exceptional waffles, the egg whites must be beaten until stiff and then added to the batter last.

Hold a mixer for 3 straight minutes, bounce a fussy baby, and sing "Lollipop"? I don't think so.

Buy me a Kitchenaid.

Otherwise this recipe works whether or not you beat the egg whites.

Cost: Home
Convenience: Store
Taste: Home
Health: Home (although neither are very nutritious)
Homemade easily wins. These were foolproof to make. They were light and tender on the inside, crisp on the outside. I had intended to make these for my husband and eat whole grain ones myself. After trying these, I had to make some for myself. While I like the texture of Eggos, the homemade ones seem much more "wholesome". Next time I'll experiment with substituting half whole wheat flour and half applesauce for the all purpose flour and oil to add some nutritional value.

Classic Waffles (12 square waffles, 15 min)

2 eggs
1 3/4 c milk
1/2 c oil
1/2 tsp vanilla
2 c all purpose flour
1 TB sugar
4 tsp baking powder
1/4 tsp salt

1. Beat eggs until fluffy.
2. Add remaining ingredients and beat just until smooth.
3. Preheat waffle iron. Spray with nonstick cooking spray. Pour batter into iron. Cook until golden brown.

*Only cook till light golden brown.

P.S. Anyone know a trick for getting a waffle to be just one color and not varying shades of brown? Look at my picture again if you need a visual.


  1. Mmmm...these look delicious! I am so impressed with your substitutions. These are nutritious already compared to what my family eats for breakfast! I am definately going to have to try these.

  2. I make waffles all the time and I get multi-colored ones too. I don't know why, but it usually corrects itself after the first batch - maybe more consistent heat? I make my waffles partly out of oat flour (I just grind up oatmeal)to get more whole grains - plus I love the added texture. I'll post my recipe soon!