Strangely, my first time making waffles (I’ve never really had an iron, and I likde my mom’s enough to consider them an at-home treat and leave it at that). But we got a waffle iron for Christmas, which meant it was time to actually learn this skill. John’s Master Recipes cookbook provided a tasty, if somewhat labor intensive, recipe.

Pictured with surprisingly tasty vegetarian sausage.

12 tablespoons butter

4 large eggs, at room temperature

1.5 cups milk

1/2 cup plain yogurt

1/4 tsp cream of tartar

2 cups flour

1.5 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Melt butter and set aside.

Separate eggs, putting whites in standing mixing bowl and yolks in a separate mixing bowl. Add milk and yogurt to egg yolks and beat with a whisk.

Place flour, baking powder, baking soda and salt in another bowl and mix with fork. Make well in center of dry ingredients. Add milk mixture, then butter, and combine (it’ll be lumpy).

Beat egg whites on low until foamy. Add cream of tartar, increase speed and beat to stiff peaks. Fold egg whites into batter.

Preheat waffle iron. Cook waffles according to machine directions (mine were one at a time, using about 2/3 cup batter or a bit less). Serve with maple syrup.


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