I am so lucky, McSanta brought me a Millennium Falcon Waffle Iron for Christmas. I know, you are all totally jealous. If you know me, you know of my all consuming love of all things Star Wars. Just think of how much more fabulous my waffles are going to taste when they are cooked in the shape of the Falcon. Back in the old days, I rarely made waffles. I could only make 1 at a time and I didn’t want civil war to break out over whose waffle was next, but now it’s just the 2 of us and 1 of us is really patient.
We have 2 distinct types of waffle eaters: the peanut butter and syrup eater and the sour cream and jam eater and each waffle can be eaten in about 4, maybe 5 bites. We’re horrible. While there is no way to hurry waffle production; I’ve tried, trust me, there is also no way to slow waffle consumption. These do stay nice and crispy in the oven set at 200 degrees though.
I have been using the same recipe forever. It does have a secret ingredient though. Shhhhhh, I replace part of the shortening with bacon grease, but only if I have fresh bacon grease, ie, in the last few days or so.
Heat waffle iron well while mixing batter.
Separate 3 eggs.
Beat the 3 yolks well.
1 1/2 cups sweet milk
1 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soft shortening
Beat the 3 egg whites until stiff and fold in last.
This batter makes about 8 waffles. Now you understand why I seldom made waffles; it would take me all day.
I need to work on the heat ratio of the waffle iron, but damn they looked and tasted good. Thanks again McSanta, love you to Infinity and beyond, maybe all the way to Tatooine.
From the Recipe Box:
I thought everyone knew what sweet milk was. My mom used to always make my brother and I sweet milk pancakes. We rarely had buttermilk on hand and sweet milk is simply regular milk, but I found out today Greg had never heard of sweet milk. What kind of education did some kids experience back then? Sad.
and remember what Yoda said: Do or do not, there is no try. Big kiss, Lynn