Charlotte's Good Waffles
True to a typical Mennonite recipe, this makes a LARGE amount! That’s never a problem at our house as they are usually all finished in one setting. However, leftover waffles can be lightly toasted the next day, and then it’s “leggo of my eggo!”
This old recipe is unique in that it calls for beating the egg whites separately from the rest of the ingredients and folding them into the batter at the end. The results are a beautifully crisp but fluffy waffle that’s begging for a delicious sauce to fill all those little holes. I’m not sure of the origins of this tradition, but the Mennonite way of eating waffles calls for a lightly sweet white sauce rather than maple syrup. Before the beaten egg whites are folded into the remaining ingredients, a small amount of the dough is used as a starter for the sauce. My recipe comes from my well worn and dirty copy of “The Mennonite Treasury of Recipes” that I received as a bride 30 years ago. It’s simply called “Good Waffles” (don’t you just love that name and the questions it inspires about the other waffle recipes in the book?) by Mrs. J. Poetker from Arnaud, Manitoba. This was one of those meals where we skipped the main course and went straight to dessert!
8 eggs, separated
3 cups flour
1 ½ tsp salt
4 ½ tsp baking powder
½ cup milk
½ cup cream (sweet or sour may be used, I’ve even used plain yogurt in a pinch)
1 ½ cups water
½ cup melted butter
- Preheat your waffle iron, and lightly spray with cooking spray. If your waffle iron is well seasoned, you won’t need to do this step anymore.
- Beat the 8 egg whites until light and fluffy, set aside.
- Sift together flour, salt and baking powder.
- Beat the 8 egg yolks well. Then add milk, cream, water and melted butter. Add to the flour and beat well. Set aside ½ cup waffle batter for the sauce.
- Gently fold the light and fluffy egg whites into the batter.
- Follow your waffle iron’s instructions for how long to bake the waffles. Likely, they will be a nice golden brown once the iron has just stopped steaming.
½ cup waffle batter
2 tbsp flour
1 cup sugar
4 ½ cup milk, divided
1 tbsp vanilla
- Mix batter, flour, sugar and ½ cup milk in a large saucepan until smooth. Add remaining milk and stir until smooth and no lumps remain. Bring to a boil, stirring constantly until sauce thickens and comes to a boil.
- Remove from heat and add vanilla.
I usually heat the milk in a glass measuring cup in the microwave, and this considerably speeds up the time it takes for the sauce to come to a boil. It’s always one of the kid’s jobs to stir this, with strict instructions from me to “stir constantly and make sure you stir around all the edges.” Burnt waffle sauce cannot be fixed!
Fresh or frozen berries or a fruit syrup is a delicious additional topping for the waffles and sauce. The Sunrise Berry Sour Cherry or Saskatoon Syrup that we sell (and made by Rob’s cousin Lois in Alberta) is fantastic for this. Serve with a generous dollop of the vanilla sauce and enjoy this breakfast meal!
Photo courtesy of Mennonite Girls Can Cook. For a healthier version of these waffles, try their Overnight Whole Wheat Waffles .