Monday, March 9, 2009


This is actually one of Marguerite's recipes, but I enjoy it so much that I thought I'd post about it. I believe the original recipe came with my grandma's (Marguerite's mom) waffle iron years ago. Marguerite doctored it up a bit to make it even tastier. Here's what you need if you wish to make these yummy waffles at your house:

1 1/4 cup flour (we use unbleached, but any white flour other than self-rising should work)
1 tsp. +/- cornmeal (optional--makes the waffles a little crispier)
2 tsp. baking powder
1/4 tsp. salt
1 tablespoon sugar
1 egg (we use white eggs, but I'm sure brown would also do the trick; we've never tried this with egg substitutes, but I don't see why you couldn't)
1 cup milk (we use whole milk)
1/4 cup oil (I like canola because it doesn't have an overpowering flavor)
1/2 tsp. vanilla (Marguerite likes to go easy on the vanilla because it is kind of pricey, but I think a whole teaspoon adds a little something)
Powdered (confectioner's) sugar (optional)

Combine the dry ingredients in a bowl and set aside; crack the egg into another bowl and beat it with a fork or spoon; add milk and oil to beaten egg; stir; stir in flour mixture; add vanilla last (for stronger vanilla flavor); bake in waffle iron according to iron's directions (ours clicks when the waffle is done, but yours may differ). Sprinkle powdered sugar or top, if desired (I think it tastes just like a funnel cake, only healthier, with the powdered sugar), or add waffle toppings of your choice. Makes approximately four round waffles in a standard waffle iron.


  1. Sunshine, this looks absolutely yummy. I can't wait to try it!

  2. I love Thai food too! I actually got out our waffle iron out last weekend and made pumpkin waffles but the kids weren't too thrilled. :) I'll give your recipe a try. Love this site!


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