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Waffles without Yeast

  • 3 eggs, beaten separately
  • 1 pint milk
  • 1 tsp butter
  • Flour
Melt the butter and while lukewarm, stir it into the milk. Whisk the egg yolks very delicately. Add the milk and flour alternately. Add as much flour as will make a batter. Beat with enthusiasm. Slowly stir in the egg whites, whisked very dry. The batter should not be beaten after the egg whites are added. Heat the waffle irons and grease them. Fill nearly full of the batter. Close and place on the stove. Turn the irons so as to bake the waffle on both sides. When done, take it out and butter.

Submitted by Tess M Sep 7, 2009

15 min 30 min 45 min


  • Waffles typically contain milk and eggs which serve as a reasonable source of protein
  • Use whole wheat or buckwheat flour to create a tasty waffle with health benefits
  • The first U.S. waffle iron patent was registered in the late 1800's to a Dutch-American man named Swarthout
  • In the early 1600's waffles appeared in America for the first time, introduced by the Dutch and the French who had been enjoying them for centuries
  • Before the honeycomb shaped waffle, there were oublies which were wafers cooked between two hot plates often having decorative patterns
  • The term "waffles" is derived from a Dutch word which loosely translates to "honeycomb"


  • Professional bakers often use fresh compressed cake yeast which is more predictable and easy to dissolve
  • Rapid-rise yeast has a different baking behavior from other types of yeast and will have a flavor that is more bland and texture that is more simple
  • Active dry yeast and instant yeast can be used interchangably
  • Test your yeast before baking: Add to a small cup of warm water and then add a Tbsp of sugar - If it foams, it's ready
  • Yeast and the leavening process create the air pockets and sponge-like texture in bread
  • Yeast activates the fermentation process, turning carbohydrates into gas (carbon dioxide) and alcohol
  • Yeast is a single tiny cell nearly the same size as a human red blood cell
  • Yeast is a type of fungus in the same family as the mushroom

Egg yolks

  • People who are not able to control their LDL cholesterol should eat egg yolks sparingly
  • Egg yolks are high in carotenoids which are good for eye health and prevention of macular degeneration
  • Egg yolks contain nutrients that many people believe make your hair more healthy and prevent hair loss
  • Selenium is found in egg yolks and has been linked to cancer prevention
  • Egg yolks are high in cholesterol
  • egg yolks are an excellent source of calcium

Egg whites

  • Egg whites contain vitamin B which can reduce stress, alleviate anxiety, and improve memory
  • Egg whites contain absolutely no fat and a tiny amount of carbohydrates
  • Egg whites are an excellent source of protein because their amino acids are easy to digest
  • An egg white contains folate, selenium, calcium, magnesium, and phosphorous
  • When removing an egg yolk from an egg, you reduce the calorie content by 75%
  • Separate egg yolk from egg white by tossing the yolk back and forth between two shells with a bowl beneath
  • Egg whites are high in protein and low in cholesterol


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