Prep 10 mins
Cook 15 mins
My grandmother makes the greatest waffles I've ever had - and I think a lot of the flavor has to do with her special touch, knowing exactly how thin the batter should be. This is the recipe she gave me, and it is really tasty, but be wary that the batter s-h-o-u-l-d be kind of thin (like thin pancake batter). I sometimes have to use twice the amount of liquid because it is very dry where I live and humid where she's from, so feel free to thin the batter to your liking with water. Don't worry - you won't mess these delicious, buttery waffles up! Serve with butter and homemade syrup (recipe below).
- 2 1⁄2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1⁄4 cups milk (try powdered milk mixed with water)
- 2 eggs
- 2⁄3 cup shortening, melted
- Sift together flour, baking powder, and salt.
- In a separate bowl, mix together eggs and milk, then stir in melted shortening (you may substitute oil or butter but the resultant texture won't be quite as good!).
- Pour into dry ingredients and mix well.
- *Batter needs to be somewhat thin. Add more water if necessary.
- Waffle iron has to be good and hot before pouring in the batter. Waffles are done when steam stops (if the waffle iron is hot enough, you should be able to hear the waffles steam. You may also see steam around the edges of it. Be careful!).
- Grandma's Famous Syrup!: In a saucepan, bring to a boil the following ingredients: 2 cups white sugar, 2/3 cup water, pinch of salt, 1 Tbs. white corn syrup. Simmer about 5 minutes, then add 1 Tbs. Maple flavoring.
Oh my! No wonder this recipe is "famous"! Even my "waffle-hating" DH gave these a 5-star rating. We all enjoyed the light, crispy outside with a soft, dense inside. I was intrigued by what the difference would be between using milk & milk powder so I'll have to make these again to compare. ;) This time I used 5 TBL of powdered buttermilk (what I had on hand) in place of the 1-1/4 cups milk. The flavor of these waffles was outstanding. I really appreciated the easy to handle batter. It went where you put it, without any overflow. It was very easy to gauge how much to use & will make clean up very simple. I used both a regular round & a Mickey Mouse waffle iron, which is usually a real pain to fill. But with this batter I could easily drop a bit in each ear & around the chin & get a perfect, whole waffle on the first try! Priceless, when you have an impatient toddler waiting on that Mickey face. :) Thanks for sharing your grandma's recipe, Icedcacti! Made for the Fall 2009 Pick A Chef. http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0