Waffles from scratch

subheading: Ingredients:

subheading: Dry Ingredients:

2 cups All Purpose White Flour

4 tsps Baking Powder

1 tsp Salt (less if butter is salted)

1Tbls Sugar

subheading: Liquid Ingredients:

2 Eggs Separated

1 ⅔ Cup Milk

4 Tbls (½ Cube) Butter, melted

1 tsp Vanilla Extract

Separate the eggs.

Beat the Whites to stiff peaks, and set aside.

Pre-heat your waffle maker to desired temperature.

Sift or mix, the dry ingredients together and set aside.

Beat the milk and the egg yolks together In a large mixing bowl

Add the dry ingredients SLOWLY, until mixed.

Add the melted butter and Vanilla.

Fold in the fluffy egg whites carefully. Do not over mix.

Tip: A light spray of “Pam” on the hot iron just before you bake your first waffle,

even on a non-stick waffle iron, helps the whole batch release more easily!

Bake in hot waffle iron until desired brown and crispness is reached. Keep an

eye on it until the light goes out! (Do not fill TOO full or it runs out the corners!)

Serve with butter, Maple Syrup, preserves, Ice Cream, Whipped Cream,

bananas, strawberries, blueberries or ANY thing else you love! These waffles

are plain enough to serve as dinner waffles with chicken or curry or anything!

Randy Bloom (friend of Janet West)

A great waffle recipe,. A San Francisco classic from the Jefferson Sweet Shop on Irving st. Some 70 years ago..

Aunt Millie’s Waffles

Recipe given to our family by dear friends Edna and Gus Culuris,

owners of the Jefferson Sweet Shop on Irving Street, SF circa 1930’s

This recipe can easily be doubled for company. Also, when cool, these waffles

freeze beautifully and then go right in the toaster to warm them up again.

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