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Will Waffle for Breakfast

The perfect grid on a waffle holds syrup, melted butter, and a deliciously homemade taste

The process of making waffles is no different from pancakes. For light fluffy batter, less work is better. The more the batter is mixed, the tougher it will become.

There is another secret to light, fluffy waffles. When adding the eggs, reserve the white until last. Whip them separately until they peak and then fold into the batter.

Of course, to have a waffle, you must also have a waffle iron. These typically range in price from about $28 to $170. Most are fairly straightforward and easy to clean. You may need to experiment at first with the right amount of batter. And patience: as long as the iron steams, the batter is not done.

Once cooked, the waffles can be kept warm in an oven. You can also freeze them after they're cooked and put one or two in a toaster when you're in a hurry. Place them on the top rack at 200ºF. It's difficult to state how many waffles you'll get from the following recipe due to the differences in waffle iron sizes.

Breakfast Waffles

3 ½ cups flour (all-purpose)
8 eggs, large (separate the whites and yolks)
3 cups whole milk
1 cup butter, melted
½ cup sugar
2 Tablespoons baking powder
2 teaspoons salt

In a large bowl, mix the flour, sugar, baking powder, and salt. Push the mix to the sides of the bowl to form a well in the middle.

In a separate bowl, use a whisk to blend the milk, melted butter, and egg yolks. Pour into the middle of the dry ingredients. Stir for form a lumpy batter. Blend in the peaked whites.

Heat the waffle iron and add batter per manufacturer's instructions. Cook until crisp on the outside.

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Pittsburg, TX 75686
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