Sunbeam Waffles Recipes
SUNBEAM WAFFLES
I bought a working 1950's Sunbeam Waffle Iron (80 square inches of waffle!) at an estate sale, and found the original insert with the recipe online. The addition of vanilla makes these waffles perfect.
Provided by chow n groove
Categories Breakfast
Time 25m
Yield 12 Eggo-sized waffles, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg whites until stiff, and set aside.
- Beat egg yolks for one minute; add milk and vanilla, and beat for one minute longer.
- Add sifted dry ingredients, and beat only until mixed. Pour in cooled, melted butter until throughly blended.
- Fold in egg whites.
- Pour 14 oz. of batter in center of grids.
- Cook until golden brown.
CLASSIC CRISPY WAFFLES
The secret to these super-crispy waffles is using a little vegetable shortening. Make a large batch on the weekend, then grab and reheat on a rushed morning.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield About 8 waffles
Number Of Ingredients 9
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
- Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Serve with maple syrup, butter, sugar or fruit preserves.
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