I am sooo happy that someone out there invented waffles. Because if they hadn’t I wouldn’t have a meal to fall back on in a pinch at dinnertime. Waffles are so versatile, and thankfully my kids will eat them, as long as syrup is included. I haven’t really had a great waffle recipe and so in our home waffles had kind of taken a hiatus. But, I recently was chatting with my Mom and she mentioned that my grandma had an amazing, and unique waffle recipe that she insisted I must try. I got the recipe from her and whipped them right up. These waffles are amazing and I felt they were worthy enough to share.
The other reason that waffles sometimes don’t happen as frequently as I would like at our house is because we don’t always have syrup in our pantry or fridge. I am not great at keeping it constantly stocked and so get ready….. I have a lifesaver for all of us who need last minute syrup. I have a recipe to make your own in 10 minutes, maybe 5 if you hurry.
- 2 C. flour( I used fresh milled hard white wheat using the WonderMill)
- 2T. Sugar(I used honey granules)
- 1/2 t. salt
- 4 t. baking powder
- 1 t. soda
- 2 C. sour cream
- 4 egg yolks beaten(separate whites and put in mixer)
- Mix these first 7 ingredients together in your bowl.
- In a mixer whip the 4 egg whites until firm peaks form. And then fold in your 4 whipped egg whites. Mix together well.
- At this point or, before you start preparing the recipe, heat up your waffle iron, and spray with non-stick oil. I use an olive oil sprayer and make sure all nooks and crannies are coated so waffle doesn't stick.
- Now take 3/4 C. batter and place on hot waffle iron. My iron lets me know when waffles are ready. If yours doesn't, just check the waffle by gently lifting up.
- When waffle is golden brown, remove and then promptly butter and drizzle with syrup.
Now on to the syrup recipe…this recipe comes from a local store called Bread Beckers that I shop to buy all of my wheat, and baking supplies. Since finding this recipe I don’t buy syrup anymore. This syrup has a wonderful taste. I will warn you it is not as thick as regular syrup but, I like it because it absorbs faster into the waffle.
- 1 1/2 C. water
- 1 C. sucanat
- 1/2 C. clover honey
- 1 Tbs. maple or 1 tsp. vanilla flavoring
- Combine ingredients in a medium saucepan and bring to boil.
- Remove from heat and add either vanilla or maple flavoring.
- It's that easy! I love it!!
Original recipe adapted from the Bread Beckers Cook Book.
***This is my 5th recipe for the Grain Mill Challenge***