Lately I have gotten into the habit of using my bisques mix when whipping up a batch of waffles, usually to save on time, either because have slept waaaaay and I have to hurry and get breakfast on the table before it’s lunchtime, or we are about to be late to church. Last Sat. morning convinced me that the extra 5 minutes it takes to make waffles from scratch is more than worth it. Instead of the usual gulping down of the dry/ bland bisquickies with a glass of milk and half a bottle of syrup…the waffles were moist and tasted good even without butter and syrup. Fresh strawberries and whip cream didn’t seem to hurth though. David and I just couldn’t stop " mmmm-ing " over them. . In fact I was impressed enough that I haven’t forgotten (and it’s Thursday) how much I want share this recipe with you:
Waffles From Scratch-
(from The Taste of Home Cookbook)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
1) In a small bowl, combine the flour, baking powder and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until moistened.
2) In a small mixing bowl, beat egg whites on medium speed until soft peaks form; gently fold into batter
3) Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Top with confectioners’ sugar and fruit or serve with syrup.
Yield: 4 waffles(about 6 inches)
It was suppose to rain today. But phooey. As if we would let a few gray clouds get in the way of our flower hunting on this golden little day. I have celebrated May Day, almost religiously ever since I was a small girl. And today was no exception. The gathering, the anticipation, playing the part of the clever little fairy, secretly deposting our "pocket full of posies’, onto the door-knobs of dear ones.
So this then dear friend, is for you:
Happy May Day!