National Waffle Day is Aug. 24.
There are many different kinds of waffles, different add-ins and different recipes. Waffles are pretty popular in my family; we have them almost every Sunday. However, we usually just use Mom’s pancake recipe, in waffle shape. Most of the time, they turn out just fine.
I was curious about trying a real waffle recipe though, so I found one in an old cookbook and gave it a try. I forgot to add the family favorites though, almond and vanilla extract, so I got some flak from the family.
“There is no flavor,” said my sister.
I thought the waffles tasted pretty good. In all subsequent attempts, I was careful to add the extracts. I don’t really measure the extracts; I just add a splash of each.
Most waffle recipes call for the eggs to be separated, with the yolks mixed into the batter, and the stiffly beaten egg whites to be folded in last. I’m not exactly sure why this is so, but I still do it. Also, it is not necessary to smooth out the batter in the waffle iron, but I think it cooks better if you do.
My favorite toppings for these waffles are butter, blueberry pie filling and whipped cream. Of course, butter is not necessary, but I like how the salt in the butter cuts the sweetness of the toppings. Any toppings will work with these waffles; experiment with what you like, and you will figure out what you like the best.
I found this coffee cake recipe in the Farm Show magazine my dad gets. The “quick” part of the recipe attracted me, and I decided to give it a shot. I regretted it pretty quick. This recipe was very confusing.
It instructed me to “cream the butter with the dry ingredients.” I have never, ever seen this in all of my years of baking. So, I ignored that direction, and creamed the butter and brown sugar before I added the flour and cinnamon. The other confusing thing was the pan size. The recipe simply stated “pan,” so I used a square pan, and I think it turned out just fine.
Aside from that, I was pleasantly surprised when the baking time turned out to be nearly spot-on. This recipe is really quick, which is perfect for when you need a quick addition to breakfast.
To make a 1/2 cup of sour milk, add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk.
Francesca Ullmer, the second child of a large homeschooled family, is from the Krakow area. She enjoys baking, reading, knitting, raising goats, and entering numerous items in the Oconto County Fair.
WAFFLES
1 3/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
3 tbsp. melted butter
1 cup milk
2 eggs, separated
Melt the butter; set aside. Mix and sift the dry ingredients. Mix the egg yolks with the milk; add the slightly cooled butter. Beat the egg whites until stiff peaks form. Add the egg yolk mixture to the dry ingredients and mix well. Fold in the stiffly beaten egg whites. Grease a hot waffle iron. Pour in about a 1/3 cup of batter, spreading slightly if necessary. Bake until golden. Serve with desired toppings.
QUICK COFFEE CAKE
1/3 cup butter
3/4 cup brown sugar
1 1/4 cups flour
1/2 tsp. cinnamon
1/2 cup sour milk
1/2 tsp. baking soda
Preheat the oven to 350 degrees. Butter and flour a 9-inch square pan. Cream the butter and brown sugar. Add the flour and cinnamon and mix well. The mixture should look like a bowl of crumbs. Add the baking soda to the sour milk; give it a quick stir. Pour into the brown sugar mixture. Stir quickly until almost completely mixed, then finish by folding the batter over a few times with a rubber spatula. Pour into prepared pan; level with a spatula. Sprinkle with a mixture of butter, brown sugar, cinnamon, and flour. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.