Mom gives so much throughout the year that she deserves to be honored with a delicious breakfast on Mother’s Day. In fact, we made waffles in the test kitchen just the other day and had a great time. We are sure you will have fun with these, too. Here are two of our favorite waffle recipes that will show mom just how much you love and appreciate her.
- 1/2 cup flour
- 1/2 cup whole wheat flour
- 1/2 cup quick-cooking rolled oats
- 2 teaspoons baking powder
- 1 1/4 cups milk
- 1 Tablespoon oil
- 1 egg
- In a large bowl, combine flour, whole wheat flour, rolled oats and baking powder; set aside.
- In a small bowl, whisk together milk, oil and egg.
- Pour milk mixture into flour mixture and stir until just combined. Pour 2/3 to 3/4 cup batter onto waffle maker. (See Test Kitchen Tips below.)
- Serve whole waffles or break into sections for dipping.
- 2 cups flour
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, separated
- 2 cups buttermilk
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- In a large bowl, mix together flour, sugar, baking soda, baking powder and salt; set aside.
- In a medium bowl, beat egg whites until stiff, but not dry.
- In another bowl, whisk together egg yolks, buttermilk, butter and vanilla. Pour into dry ingredients and stir briefly until just combined.
- Fold whites into batter. Pour 2/3 to 3/4 cup batter onto waffle maker. (See Test Kitchen Tips below.) Serve warm.
Test Kitchen Tips: Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mixes are done in about 5 minutes. Made-from-scratch recipes take a few minutes more.
The Belgian waffle grid holds more batter than a traditional grid. These recipes give a range of batter to use, for example, 2/3 to 3/4 cup. The larger amount should be used for a Belgian waffle grid.
Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze individually in airtight storage bags or in one large bag with a piece of parchment paper between waffles to prevent sticking. Reheat in an oven or microwave.
Recipes from the Hamilton Beach Test Kitchen