adapted by Emily Woodham from
Betty Crocker's Picture Cook Book published by MacGraw-Hill Book Company, Inc. and General Mills, Inc. 1950, First Edition.
Equipment: waffle iron
2 Tablespoons and 2 teaspoons baking powder
3 Tablespoons sugar
1 teaspoon salt
4 eggs, separated
4 cups milk
3/4 cup unsalted butter, melted
1 teaspoon vanilla
1. Combine first four (dry) ingredients in extra large bowl.
2. Put egg whites in large mixing bowl; beat until stiff.
3. In another bowl combine remaining wet ingredients.
4. Pour wet ingredients into dry ingredients and mix well with whisk.
5. With spatula spoon, fold egg whites into batter.
6. Heat waffle iron and bake waffles according to manufacturer's instructions.
This is a huge batch of waffles! I double the usual recipe in order to freeze half of the waffles for an easy breakfast another day.
I added the sugar and vanilla to the original recipe, and I substituted unsalted butter for the shortening.
This is the best recipe I have found for homemade waffles which are crispy on the outside and fluffy on the inside. If you stack your waffles, they will get limp. To make them crispy again, just stick them in the toaster oven (or oven) for a short cycle.