Sep 9, 2011

Homemade Eggo Waffles

Along with my PB&J for the Masses - which I just made 80 sandwiches last week - another food I like to make in bulk and freeze for the school year is Homemade Eggo Waffles. I feel a lot better feeding my kids these in the mornings when we're running late than the store-bought cardboard versions. I don't think mine are particularly healthy, but at least I know what's going into them, and I know they taste much better! Just freeze them in between sheets of wax paper and you're sure to yell at least a little bit less on those hectic mornings.


 However, since we made these before school started, I had time to make blueberry sauce and sprinkle on some powdered sugar. Heaven!


INGREDIENTS:
2 c. flour
1 T baking powder
1 tsp salt
3 T sugar
4 egg yolks
4 egg whites
1 1/4 c milk
1/2 c. vegetable oil

(When I make to freeze, I usually at least quadruple the recipe.)

DIRECTIONS:
Sift flour, baking powder, salt and sugar into large bowl. Make a well in the center of the bowl. In a separate bowl, mix together the egg yolks, milk and oil. Pour into well of flour mixture and stir well. Stir just until ingredients are moistened. In a small bowl, beat egg whites until stiff and fold into batter. Cook in waffle iron. Serve hot, or cool completely and freeze between sheets of wax paper.



1 comment:

Jessica Thelander said...

Hi Megan,

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http://www.allfreecopycatrecipes.com/Pancake-and-Waffle-Recipes/Homemade-Eggo-Waffles/ct/1

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You can view a past eCookbook to see how we credit bloggers:

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As you'll see, we do not post the recipe in full, but rather link out to it just as we do on the site. Please let us know what you think!

You can contact me at jthelander[at]primecp[dot]com.

Thanks so much!

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