Waffle Recipe

The Farmer’s Breakfast

While Dan and I were living in Chicago, we started a tradition of making waffles every Saturday morning.  Now that we’re back in New Hampshire the tradition has continued.

Below is the best waffle recipe ever.  There are three things that make this recipe great.

  1. First, the whipped egg whites. It’s a little extra work, but it’s worth it.  Do it once – you won’t go back.
  2. Second, using grass-fed, raw milk from Benedickt Dairy .  If you’re local and haven’t checked them out yet, you need to.  They are amazing farmers up on Shirley Hill Road.
  3. And last but not least, the maple syrup. Real maple syrup is the only option.  I’m obviously biased and think our is the best, but just make sure you’re not using Aunt Jemima or some other “table syrup.”

Lowell Drott’s Waffle Recipe (from a North Park an old North Park cookbook)

  • 2 cups flour
  • 1 T.baking powder
  • 1 T. white sugar
  • dash of salt
  • 2 eggs separated
  • 1/2 cup oil
  • 2 cups milk

Mix together dry ingredients.  Add the egg yolks, oil, milk, and stir until combined.  In a separate bowl, whip the egg whites until stiff peaks form.  Fold the egg whites into the waffle batter.  Pour onto a hot waffle iron and enjoy!


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