Just Like Grandma's Waffles

My Grandma Eva always made the best waffles for us when we would stay with her. THE BEST. Super light and crispy. They melted in your mouth. She also had so many delicious things to put on them. Homemade jams, pear conserve, homemade maple syrup (well, from the extract). She would make her batter the night before and it had to sit all night before cooking. It was a yeast-type batter.

 For years I tried to find recipes that came close, but none ever did. I don't plan things like breakfast out in advance. Heck, these waffles were made for dinner since I don't get up early enough to feed my children a hot breakfast. We just aren't much for eating a lot in the mornings. So I wanted something that compared to Grandma's, but was quick to whip up.

And one day I finally found it! Seriously, the BEST waffles I had ever made. I double the recipe when I make these. There are rarely any leftovers, but if by some chance we have a few, I throw them in the freezer and they reheat well in the toaster for a quick breakfast.

My favorite way to serve them is with my homemade Warm Berry Sauce. It takes about 5 minutes to prepare and is so delicious on pancakes, waffles, pound cake, etc. (Recipe below) I could seriously eat this stuff out of the jar with a spoon.

Just Like Grandma's Waffles

source (Best Ever Waffles, food.com)

1 1/3 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons sugar

2 eggs , separated

1/2 cup butter , melted

1 3/4 cups milk

In a large mixing bowl, whisk together all dry ingredients.

Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.

Beat whites until moderately stiff; set aside.
(This is very important to make the waffles nice and light. I actually put them in my stand mixer bowl and use my kitchenaid to beat the heck out of them for a few minutes).

Add milk and melted butter to dry ingredient mixture and blend

Fold stiff egg whites into mixture.

Ladle mixture into hot waffle iron and bake.

Warm Blueberry Sauce

2 1/2 cups fresh or individually frozen mixed berries

1/2 cup sugar
1/2 cup apple juice
1 tablespoon cornstarch
2 teaspoons lemon juice

Combine the berries, sugar, and 1/4 cup of the apple juice in a medium-size saucepan. Warm the mixture over moderate heat, stirring it occasionally.
While the berries heat, blend the cornstarch into the remaining apple juice, using the back of a spoon to dissolve any lumps.

Increase the heat under the pan and bring the sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for 1 minute, stirring constantly.

Remove the pan from the heat and stir in the lemon juice. Cool the sauce for 5 to 10 minutes before serving (it will thicken as it cools). Makes about 2 cups.

You can use any berries for this recipe. See our Blueberry Sauce recipe here.