Sunday Supper Waffles

Preparation info

  • Difficulty


  • Makes about



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Country women vote the waffles made with four eggs a top favorite


  • 2 c. sifted flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 2 c. milk
  • 4 eggs, separated
  • 1 c. melted butter, regular margarine or salad oil


  • Start heating waffle iron.
  • Sift together flour, baking powder and salt.
  • Combine milk and egg yolks. Beat egg whites until stiff.
  • Add milk-egg yolk mixture to dry ingredients; beat with electric mixer at high speed, or with rotary beater, just enough to moisten dry ingredients.
  • Stir in slightly cooled butter. Fold in egg whites, leaving little fluffs of them showing in batter.
  • Pour batter from pitcher onto center of lower grid until it spreads to about 1″ from edges. Gently close lid at once; do not open during baking.
  • Bake until steaming stops or signal light shows waffle is done.
  • Loosen waffle with fork and lift it from grid. Place on warm plate. Reheat waffle iron before pouring on more batter.

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