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“I grew up on these waffles, but they were always a mystery to me. My dad has the recipe memorized, so I would watch him, every Saturday morning, make them. When I finally asked him to write the recipe down, I was astounded at how easy it is! I live alone, so one batch make way too much for me. Any leftover batter can be refrigerated until ready to use, or, you can undercook what you can't eat, then freeze them, then, when you want waffles, pop them in the toaster.”
READY IN:
13mins
SERVES:
12
YIELD:
12 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Separate the egg yolks and whites. Beat the whites to the soft peak stage--when the whites for soft peaks when the beaters are held upright. Set aside.
  2. Sift together the flour, salt and powder.
  3. Blend in the egg yolks, milk and oil.
  4. when everything is combined, carefully fold in the beaten egg whites.
  5. spoon onto your waffle iron, and cook until done!

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