World's Best Waffles Recipe

5 1 1
Publisher Photo

World's Best Waffles Recipe

Read Reviews
5 1 1
Publisher Photo
I pride myself on being a good cook who learned everything about baking and cooking from my very patient mother. Credit also goes to my father, who suffered through my many less-than-successful experiments!
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon sugar
  • 2 cups warm milk (110° to 115°)
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup butter, melted

Directions

In a bowl, dissolve yeast and sugar in warm milk. Beat egg yolks lightly; add to yeast mixture with vanilla. Combine flour, salt and nutmeg; stir into yeast mixture just until combined. Add butter; mix well. Beat egg whites until stiff peaks form; fold into batter. Cover and let rise until doubled, about 45-60 minutes. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 12-16 waffles (about 6-1/2 inches).
Originally published as World's Best Waffles in Cookin' Up Country Breakfasts Cookbook 1994, p37

Nutritional Facts

1 each: 218 calories, 11g fat (6g saturated fat), 97mg cholesterol, 217mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 6g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon sugar
  • 2 cups warm milk (110° to 115°)
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup butter, melted
  1. In a bowl, dissolve yeast and sugar in warm milk. Beat egg yolks lightly; add to yeast mixture with vanilla. Combine flour, salt and nutmeg; stir into yeast mixture just until combined. Add butter; mix well. Beat egg whites until stiff peaks form; fold into batter. Cover and let rise until doubled, about 45-60 minutes. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 12-16 waffles (about 6-1/2 inches).
Originally published as World's Best Waffles in Cookin' Up Country Breakfasts Cookbook 1994, p37

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scarllett413 User ID: 5887628 46931
Reviewed Jul. 29, 2012

"This recipe is a keeper! I've made a lot of different waffle recipes, but this one comes out so fluffy and light and has a wonderful flavor. I'm looking forward to experimenting with different flavors with this great base! Thank you!"

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