A Pinch of Salt: Cookbook from Colonial Newtown
Compiled by Shirley V. Peterson
Recipe by Gingy Heyler
Adapted Recipe by @But.First.Dessert (Instagram)
Ingredients:
2 cups flour
4 tsp. baking powder
1 tsp. salt
1 tsp. sugar
2 eggs, separated
¾ cup milk
¾ cup water
½ cup vegetable oil
Directions:
- Preheat waffle iron.
- In a medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Set aside.
- In a separate large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
- Add in egg yolks, milk, water, and vegetable oil and mix well.*
- Using a spatula, fold in the egg whites until just incorporated.
- Pour into waffle iron and cook according to the manufacturer’s directions.
- Serve immediately. Top with syrup, whipped cream, fruit, or whatever other toppings you would like!
*If you want to add flavoring, chocolate chips, or other mix-ins add to mix when you add liquid ingredients
Original Recipe:
2 eggs, separated
3/4 cup milk
3/4 cup water
1/2 cup salad oil
Into sifter, put 2 cups flour, 4 tsp. baking powder, 1 tsp. salt and 1tsp. sugar. Add this to above liquids. Add egg yolks. Fold in whites that have been beaten stiffly. Bake on a hot waffle iron. This batter will keep in the refrigerator overnight or longer.
