Sunday Supper Waffles Recipes

Steps:

• Sift flour, baking powder and salt in large bowl.
• Combine and mix milk, egg yolks and vanilla in a medium bowl.
• Beat egg whites until stiff in a large bowl.
• Add milk and egg yolk mixture to dry ingredients. Beat with electric mixer at high speed 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 onto center of heated waffle iron. Pour in center of griddle until it spreads to about 1" from edges and cook until browned and done. My iron takes about 6 minutes but I know they will vary.
• Makes 8 waffles.

Steps:

• Start heating waffle iron.
• Melt butter.
• Sift together flour, baking powder, baking soda, and salt.
• Beat eggs until foamy, then add buttermilk.
• Add milk-egg mixture to dry ingredients.
• Beat just enough to moisten dry ingredients.
• Stir in slightly cooled butter.
• Pour batter into waffle iron.
• Bake until steaming stops.
• Remove waffle and place on warm plate.
• Reheat waffle iron before pouring more batter.

Steps:

• Mix dry together in a bowl.
• Mix wet together in a bowl.
• Separate eggs and beat the whites stiff.
• Mix yolks in with the wet.
• Mix wet into dry slowly.
• Fold in egg whites.

Steps:

• Put the bacon in one frying pan and fry until cooked to your liking. If you are using Canadian bacon, you may need to add a little oil but otherwise render the fat out of the bacon.
• Meanwhile, make the pancakes. Put the flour, baking powder and sugar into a bowl.
• Make a well in the centre and add one of the eggs.
• Pour in 1/4 a cup of milk and beat the egg into the milk, incorporating some of the flour as you stir.
• Add another 1/4 cup of milk and stir the rest of the flour, beating well to make a smooth batter. Add the last tablespoon of milk if needed to make the batter the consistency of thick cream.
• Add a little butter to the other frying pan and add large spoonfuls of the batter to make small pancakes.
• When bubbles appear on the surface, flip over and cook the other side.
• Repeat with the rest of the batter. Makes about 16 pancakes.
• When the bacon is cooked, remove and keep warm. Drain off most of the fat from the frying pan and add the sliced mushrooms. All the bits in the pan will add good flavour to the mushrooms.
• When you have made all the pancakes, add the oil to that pan. Break the eggs into the pan. Add the hot water and put a lid on the pan. This creates a steamy atmosphere in the pan and you end up with steamed fried eggs with runny yolks.
• Serve with maple syrup on the side and a big pot of tea or coffee. I prefer maple syrup on my pancakes after I've eaten my bacon and eggs but my daughter eats it all together.