My mom has made homemade waffles for decades. They are light, crisp and delicious.
On summer weekends you can find anywhere from one to five little boys lined up at my mom’s lake home kitchen counter waiting for steaming hot waffles to be dropped on their plates.
If leftovers happen to exist, us older generation slide in with our plates hoping we might get a taste.
I make waffles in our home too but my mom’s are always best. Maybe it’s her waffle iron (possible), maybe it’s some secret twist she puts on the recipe (doubtful) or most likely it’s because she has mastered every step to her own perfection over the countless batches she has turned out.
Storing Leftover Waffles
If you happen to find yourself in a waffle surplus, allow them to cool on rack(s) in the kitchen. Once cool place them in a resealable bag or container and put them in the freezer. You can heat them directly from frozen in the microwave or for a crispier texture pop them in the toaster.
They store equally well in a sealed container on the counter for 1-2 days and make great snacks.
Grandma's Famous Waffles
- 2 large eggs, separated
- 2 cups 1% milk
- 1/3 cup canola oil
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 Tbsp baking powder
- Preheat your waffle iron as per instruction manual.
- In a medium bowl, stiffly beat the egg whites and set aside.
- In a large mixing bowl, using an electric mixer on low (hand held or stand mixers work equally well) combine the egg yolks, milk, canola oil, flours and baking powder until moistened.
- Increase the mixer speed to medium and mix until smooth.
- Pour the stiffly beaten eggs whites into the large batter bowl. By hand, gently fold in the egg whites.
- Pour batter over the centre of your waffle iron grids. Depending on your waffle iron this might be anywhere from 1/3 to a 1/2 cup of batter or more.
- Close waffle iron and bake until golden. About 2 minutes.
- Repeat steps 6 and 7 until you have used all of your batter.