Recipe by Mary Kaye
"This is a soft waffle. A childhood favorite."
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1 1/4 cups
I subtracted a teaspoon of milk and added a teaspoon of pure vanilla extract. Other than that, I kept to the recipe. These waffles were crisp on the outside but soft on the inside--very fluffy. I served these with homemade raspberry sauce and we all loved them. NOTE: When I whipped the egg whites, I made sure to chill my Kitchen Aid mixer bowl and the whipping attachment itself before trying to whip them. I really only had an hour but that was just enough time to give me the help I needed. My egg whites seemed to whip up faster and they were quite fluffy.
For some strange reason when I tried to make this it didn't come out very tasty. I was hard as a rock and tasteless can anybody tell me what I did wrong? I would like to try and make it again but I'm afriad it's just going to be a waste like last time but maybe I'll try it again tomorrow morning.
These waffles were delicious. I used this recipe for my first time trying waffles. I did add 1/2 tsp. vanilla and 1/4 tsp. cinnamon since another reviewer suggested this. I'll definitely make these again.
This recipe is the same one my mother uses, except I use melted margarine instead of oil. It's important not to mix these up too much after you fold in the egg whites or they will be flat and chewy. The waffles are fluffy and light because of the egg whites. Also, be sure not to under-cook them. Then they'll turn out soggy. Spray your waffle iron with cooking spray, and make sure they're lightly browned. That's what separates them from the mix. They're wonderful!
Great waffle receipe. Light, fluffy, great taste, and easy to prepare. Keeper!
Crunchy, chewy and tasty! What more could you want? Though I found when I didn't use a belgium waffle iron they didn't come out quite as nice.
This is my new "go to" waffle recipe. I did make a couple of small changes though. I added about 1tsp of vanilla and I subbed melted butter for the oil. Fabulous!
Excellent results the very first time I tried it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 204
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