Top these easy basic waffles with melted butter and your choice of syrup. Double or triple the batch and freeze the waffles. When you want a hot, tasty waffle, just take one out of the freezer and pop it in the toaster or toaster oven.
I use melted butter instead of the melted shortening.
I love maple syrup on these waffles, but a fresh blueberry sauce, peaches, or your family's favorite syrup are all excellent choices as well. Or just drizzle them with butter or dust with some powdered sugar.
Mix and sift dry ingredients. Combine beaten egg yolks, milk, and shortening; add to dry ingredients, beating until smooth.
Fold in stiffly beaten egg whites. Pour batter into each section of a hot waffle iron following the instructions for your waffle maker.
Cook waffles until the surface is crispy and browned.
- Vanilla Waffles: Add 2 teaspoons of pure vanilla extract to the waffle batter.
- Lemon Poppy Seed Waffles: Add the zest of 1 lemon, 2 teaspoons of poppy seeds, and 1 teaspoon of lemon extract.
- Bacon Waffles: Fold in about 1/3 to 1/2 cup of cooked crumbled bacon to the batter. Serve topped with over-easy eggs.
- Pecan Waffles: Fold in about 1/2 cup of chopped pecans into the batter.
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