This homemade waffles recipe creates a very light crispy waffle. The recipe was submitted by Mrs. Edward Stech and it won first prize in a recipe contest The Lincoln Star ran in 1922.
I’ve never beaten egg whites and folded them into a waffle batter, but it really makes the waffles light. They are crisp on the outside and chewy inside. This recipe is a keeper.
The first step to making these waffles is to separate the egg yolks from the egg whites. Beat the egg whites until stiff.
Mix the flour, baking powder and salt. Then add the milk, egg yolks and oil.
Fold the egg whites into the batter. Scoop about 1/2 cup of batter onto your hot waffle iron and cook for a few minutes until golden brown.
The end result is a delicious crispy waffle! Put a little butter and maple syrup over it. Yum.
This recipe made 5 waffles and the cost of the ingredients, including the maple syrup and butter on top, came to $3.22. That makes each serving 64 cents. Simple, cheap and tasty, that’s my kind of breakfast.
Waffles (Mrs. Edward H. Stech) – Two cups flour; 3 teaspoons baking powder; half teaspoon salt; 1 cup milk; 3 eggs; 4 tablespoons cooking oil. Mix and sift dry ingredients. Add milk gradually, yolks of eggs well beaten, and the oil. Beat until smooth. Fold in egg whites beaten stiff. Heat waffle iron on both sides, grease well, and put a tablespoon of batter in each compartment near the center of the iron. Cook until golden brown.
Printed in The Lincoln Star on September 8, 1922
Mrs. Stech's Waffles
Homemade waffle recipe from 1922
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 3 large eggs white and yolks beaten separately
- 4 tbsp oil
Separate the egg yolks from the whites. Beat the egg whites until stiff. Set aside.
Mix the dry ingredients, then add the milk, egg yolks and oil. Mix well. Fold the egg whites into the batter.
Scoop about 1/2 cup of batter onto a hot waffle iron and cook until golden brown.