None Better Waffles

I have to admit my waffle failure. I received a waffle iron early in my marriage, and I fondly remembered my mother making waffles on a special occasion or random weekend breakfast. Excited, I told my husband I would be making waffles for breakfast. With great anticipation I made them…and made an enormous mess. The batter squeezed out of the waffle iron and the waffles themselves were soggy & undercooked in the middles while being close to burnt on the edges. Discouraged, I quickly turned the rest of the batter into pancakes. I tried one other time. I again had the oozing batter. The actual waffles were cooked evenly. Regardless, I figured waffles were too dang messy to make and I eventually got rid of the waffle iron. These days we have Eggo’s. It’s a shame really. I suspect if I tried again with a better (not cheap) iron they might come out better.

This recipe for the None Better Waffle is a sour milk waffle recipe. My friend and occasional site commenter Diane B has told me that sour milk waffles are delicious. She apparently has mastered the waffle iron. :-)

None Better Waffles (Virginia Schabel)

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon sugar

2 egg whites

2 egg yolks

1/2 teaspoon soda

1 cup sour milk

3 tablespoons melter butter

1 teaspoon vanilla

Stir flour, salt, baking powder and sugar two times and put into bowl. Add soda to sour milk. Add egg yolks, vanilla and milk to dry ingredients and mix well. Add melted butter, cooled, and mix again. Fold in beaten egg whites. Bake in a hot iron until golden brown. (Sour milk should be thick and glossy for best results)

One thought on “None Better Waffles

  1. These would be good with the beaten eggs folded in. It keeps them nice and fluffy and crisp. I will come and be your waffle whisperer. Did you talk nice to your waffle iron? They like that, you know. Might have to try these soon. I’ve done the Maryland Cream Waffles as well but I keep going back to my standard in the Better Homes & Garden cookbook. The big difference is melted butter vs. vegetable oil and I tend to side with vegetable oil for a crispier outside, but it’s a subtle difference.

    You’re such a great cook, that I am baffled about your waffle blockage. I will save you.


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