I savored the Saturday mornings when my dad would make waffles for breakfast. We didn't have them too often so when we did it was a real treat. Every Christmas when we visited my Papa Bob he would make us waffles with a waffle iron that was a wedding gift for him and my Grandma Jean. This waffle iron is over 60 years old and it still works today! When Scot and I make waffles (which is only about three or four times a year) we use Papa Bob and Grandma Jean's waffle iron (as long as the red light comes on). It's nostalgic and it makes the best waffles! Enjoy!
Prep Time: 15 Minutes
Cook Time: 4-5 minutes
Servings: 2-4 (depending on the size of your waffle iron)
1 c HBK flour blend
1 tsp baking soda
½ tsp salt
1 tbls olive oil
¾ c half-n-half
1 egg yolk
1 egg white (whipped)
1 tbls maple syrup + more for topping
½ tsp vanilla extract
2-3 tbls ghee
Salted or unsalted real butter for topping
1. Preheat your waffle iron.
2. Whisk flour, baking soda, and salt until combined in a medium mixing bowl.
3. Separate the egg yolk and egg white. Set the egg white aside.
4. Add olive oil, egg yolk, maple syrup, and vanilla extract to the dry ingredients. Blend until combined and smooth.
5. Whisk egg white in a small bowl until thick peaks form. Gently fold whisked egg white into the batter with a spoon or spatula until combined.
6. Grease your waffle iron (if it's not a non-stick, which I recommend not using a non-stick) with the ghee.
7. Pour a thin layer waffle batter in the waffle iron. Close the iron and allow to cook for about 4-5 minutes.
8. When the waffle is cooked through, gently remove the waffle from the iron and place on a plate. Top with your choice of toppings.