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.
- 2 cups
- all-purpose flour, 9 ounces
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1 1/2 cups milk
- 5 tablespoons melted shortening
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.