Email to Cat      

Mama's Homemade Waffles with Hot Maple Syrup

Source of Recipe

From "Home Cooking with Trisha Yearwood" by Trisha Yearwood


Recipe Introduction

"Pancakes and waffles were special morning treats at our house. As you might imagine, breakfast in a home where both parents worked and the children were running off to school every day was more often than not a quick piece of peanut butter toast or a bagel. We usually saved the big breakfasts for the weekends, and I remember waking up on Saturday mornings to the smell of something homemade cooking. Pancakes were a sweet breakfast surprise. Even today when I make them, I feel like it's a special occasion! We usually use one of our favorite store-bought syrups but this Hot Maple Syrup from our cousin, Susan Yearwood, is easy to make and also tastes great over blueberry pancakes. Just make sure to watch the syrup carefully once it starts to boil, reducing the heat as necessary to prevent it from boiling over."

List of Ingredients

Waffles:
◦� 2 cups sifted all-purpose flour
◦� 3 teaspoons baking powder
◦� � teaspoon salt
◦� 2 large eggs, separated
◦� 1 � cups milk
◦� 3 tablespoons unsalted butter, melted

◦� Hot Maple Syrup (recipe follows)


Recipe

Sift together the flour, baking powder, and salt. Beat the egg whites until stiff. Set aside.

Beat the egg yolks. Add the milk and butter. Add the flour mixture, stirring until just blended. Fold in the beaten egg whites. Bake in a hot waffle maker that has been sprayed with cooking spray for about 5 minutes, until golden brown.

Serve immediately with Hot Maple Syrup, melted butter, honey, or jam.

Makes 6 waffles



❧ This batter works great in a Belgian waffle maker, too.
Folding in the beaten whites makes these waffles really crisp.



Hot Maple Syrup:

◦� 3 cups granulated sugar
◦� 2 cups light brown sugar
◦� 2 tablespoons dark corn syrup
◦� 2 cups water
◦� 2 teaspoons maple flavoring
◦� 2 teaspoons vanilla extract
◦� 1 teaspoon almond extract

Mix the sugars, syrup, water, maple flavoring, and extracts in a medium saucepan and cook over medium-high heat until the sugars dissolve. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes, stirring occasionally, as the syrup reaches the correct consistency.

Serve warm over pancakes or waffles.
Store any leftover syrup in the refrigerator for up to 2 weeks.

Makes 4 cups


❧ Change it up by making bacon waffles. Cut bacon to fit each waffle grid. Close the cover and bake for 1 minute before adding waffle batter. Scramble some eggs and you have a complete breakfast.