This recipe traces its origin back to my Grandma's Five Roses Cookbook. The book has long since lost its spine and cover and is now bound with an elastic. You can add a couple tablespoons of mashed fruit for various flavours.

Yield: 16 servings ( Serving Size: 1 waffle )
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  • 2 cup(s) flour
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1 tablespoon(s) sugar
  • 2 egg yolks beaten
  • 1/2 cup(s) butter melted
  • 2 cup(s) milk
  • e egg whites beaten stiff


  1. Combine the dry ingredients in a large bowl and make a well

  2. Separate the eggs, and combine the yolks, oil and milk in a medium bowl

  3. Beat the egg whites stiff

  4. Pour the wet ingredients into the well, mixing only until just blended

  5. Fold in the egg whites.

  6. These take much longer to cook than the yeast waffles, but they can absorb a
  7. lot more toppings.

February 2012

This recipe is a personal recipe added by Sher777 and has not been tested or endorsed by MyRecipes.

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