Waffles

Tips from the Betty Crocker Kitchens

• tip 1
  Sometimes the indicator light on waffle irons aren’t reliable, so keep an eye on the steam coming out of the waffler. When the steam stops, check the doneness.
• tip 2
  Keep finished waffles warm so everyone can eat at the same time. Remove waffles to cooling rack placed on a cookie sheet. Keep warm in 200?F oven.
• tip 3
  Waffle batters tend to have more butter or oil than pancakes, making them non-stick if your waffle iron is preheated well. If your waffles do stick, brush a little oil on the waffler grids.
• tip 4
  Waffle irons uses different amount of batter, so you may end up with more or less than six waffles from this recipe.
• tip 5
  Freeze any leftover waffles, separated by squares of waxed paper, in plastic freezer bags. When read to eat, take desired number of waffles from the freezer bag, remove waxed paper and pop them into the toaster for quick breakfasts, no thawing required.
• tip 6
  For lighter waffles, take the time to separate the eggs into yolks and whites. Add the yolks, lightly beaten, to the batter. Then beat the whites until stiff peaks form (a wire whisk will do the trick). Fold them gently into the batter using a rubber spatula. Don’t overmix or the air you beat into the whites will be knocked out. Make waffles as directed in recipe.