Comments on: Old-Timey Sunday Waffles

By: Lauren

Lauren — Tue, 20 Apr 2010 00:06:54 +0000

My mom and I have always made waffles by beating the egg white separately, until it’s very fluffy and holds soft peaks, then folding it gently into the rest of the batter. It makes for an incredibly fluffy, light waffle, which is crispy on the outside and melt-in-your-mouth. I highly recommend it!!

By: Jessie

Jessie — Fri, 02 Apr 2010 22:45:26 +0000

Thanks, Tony!

I wouldn’t change the recipe. Just fold in about a cup of fresh or frozen blueberries when the batter is made.

Let me know how it goes!
+Jessie

By: Tony

Tony — Fri, 02 Apr 2010 20:02:49 +0000

Waffles look amazing – as most all of your creations do!

Just wondering if I wanted to add blueberries, would I need to change anything?

Thanks!

By: Jessie

Jessie — Mon, 13 Oct 2008 14:07:06 +0000

Pink Peppercorn–Thanks! Most of my favorite recipes wind up being the really simple ones.

Haley–Thank you! I also have a recipe somewhere for laying strips of half-cooked bacon across the waffle batter before you close the waffle iron. I’ll see if I can find it. It’s kind of ridiculous, but it’s SO good.

Reeni–Oh that’s not strange. I do the same thing, sometimes. This also sounds great, though I’ve never been there: Roscoe’s House of Chicken and Waffles.

Saucymomma–Awww, soon enough, it sounds like! We try all different kinds of syrup. Right now, we’ve got some Connecticut Pure Maple Syrup from Arlo’s Sugar Shack in Granby, CT. We also like Stonewall Kitchen’s Grade A Dark Amber a lot.

Zesty–Thanks, hon! Definitely take a peek at the VillaWares when you go to buy one. Perfect waffles every time and never had a problem with it.

By: zestycook

zestycook — Mon, 13 Oct 2008 13:32:47 +0000

I need to get a new waffle maker. I am a huge fan of these waffles. Love your toppings too… great post. Love the first pic. Good job Jessie. I stumbled it!