Do You Like Waffles? (Includes 2 Lip Smacking Good Waffle Recipes)
This to me is a silly question - of course, I like waffles! In fact, I love waffles, with fruit topping, with whipped cream, with jam, with bacon baked into the waffle (waffle irons do a great job of cooking the meat right along with the batter).
Best of all, I love the simple taste of waffles with butter and Maple syrup! So I ask, do you like Waffles? Two of the best recipes for waffles that we use is the famous "Oh Boy Waffle" recipe and Sour dough Waffles.
Just for fun, I will include both recipes for your enjoyment with your new waffle irons.
Oh Boy Waffle Recipe: Sift all of these ingredients together: 1/4 C Sifted flour 4 t baking powder 3/4 t salt 1 1/2 T sugar Mix in a large bowl: 2 Eggs - beaten 2 1/4 C milk (can be a little more if you want the batter to be thinner) 3/4 C oil Mix the liquid ingredients together well - then add the shifted dry ingredients all at once and mix lightly.
DO NOT OVER MIX.
Pour into a greased hot waffle iron.
Bake approx.
4 minutes or until steam is no longer escaping from the sides of the waffle maker.
Sour Dough Waffles (or Pancakes) 1.
Set out 3-4 Cups of Basic Batter out overnight to 'work'.
2.
In the morning start with adding: a.
2 T oil b.
1/4 C evaporated milk c.
3/4 C milk 3.
Mix thoroughly prior to adding to the above: a.
1 t baking soda b.
2 T sugar c.
1/2 t salt 4.
Allow mixture to rest 15-30 minutes, then bake on a hot, greased waffle iron or cook on a hot griddle.
Note: Any fresh fruit man be blended and added to the batter.
Sour Dough Starter Ingredients: 1 pkg dry yeast 2 C lukewarm water 1/2 C warm water (for yeast) 1 T sugar 2 C flour 1 t salt In medium mixing bowl, dissolve yeast in warm water.
Stir in flour, water, sugar and salt.
BEAT smooth.
Let stand uncovered at room temperature for 5 days, stirring 2-3 times each day.
Cover at night to prevent the mix from drying out.
(It will bubble and make sounds - kids love to watch) To keep the starter alive: Add 1/2 C water, 1/2 C sifted flour and 1 t sugar to leftover starter.
Let stand at room temperature till bubbly and well-fermented, at least 2 days.
Cover and refrigerate till used again.
If starter is not used within 10-14 days, add 1 t of sugar to keep it alive.
Repeat every 14 days.
Best of all, I love the simple taste of waffles with butter and Maple syrup! So I ask, do you like Waffles? Two of the best recipes for waffles that we use is the famous "Oh Boy Waffle" recipe and Sour dough Waffles.
Just for fun, I will include both recipes for your enjoyment with your new waffle irons.
Oh Boy Waffle Recipe: Sift all of these ingredients together: 1/4 C Sifted flour 4 t baking powder 3/4 t salt 1 1/2 T sugar Mix in a large bowl: 2 Eggs - beaten 2 1/4 C milk (can be a little more if you want the batter to be thinner) 3/4 C oil Mix the liquid ingredients together well - then add the shifted dry ingredients all at once and mix lightly.
DO NOT OVER MIX.
Pour into a greased hot waffle iron.
Bake approx.
4 minutes or until steam is no longer escaping from the sides of the waffle maker.
Sour Dough Waffles (or Pancakes) 1.
Set out 3-4 Cups of Basic Batter out overnight to 'work'.
2.
In the morning start with adding: a.
2 T oil b.
1/4 C evaporated milk c.
3/4 C milk 3.
Mix thoroughly prior to adding to the above: a.
1 t baking soda b.
2 T sugar c.
1/2 t salt 4.
Allow mixture to rest 15-30 minutes, then bake on a hot, greased waffle iron or cook on a hot griddle.
Note: Any fresh fruit man be blended and added to the batter.
Sour Dough Starter Ingredients: 1 pkg dry yeast 2 C lukewarm water 1/2 C warm water (for yeast) 1 T sugar 2 C flour 1 t salt In medium mixing bowl, dissolve yeast in warm water.
Stir in flour, water, sugar and salt.
BEAT smooth.
Let stand uncovered at room temperature for 5 days, stirring 2-3 times each day.
Cover at night to prevent the mix from drying out.
(It will bubble and make sounds - kids love to watch) To keep the starter alive: Add 1/2 C water, 1/2 C sifted flour and 1 t sugar to leftover starter.
Let stand at room temperature till bubbly and well-fermented, at least 2 days.
Cover and refrigerate till used again.
If starter is not used within 10-14 days, add 1 t of sugar to keep it alive.
Repeat every 14 days.
