Light and Fluffy Freezer Friendly Waffles

I love community cookbooks!

You know the ones that line your Mother’s bookshelf. The ones you find disregarded at garage sales….. because who wants an old community cookbook, with recipes from strangers of long ago….

But there is just something about those ‘old’ community cookbooks that speaks to my soul. These cookbooks may seem simple and less glamorous, but they contain the recipes that I grew up eating. The recipes that my Mother and Grandmother always made. The recipes that appeared at church potlucks and neighborhood block parties. And even though these cookbooks contain recipes of years past, they are a goldmine for those ‘tried and true’ classics!

These cookbooks will always hold a special place in my heart. I know the love that goes into those recipes. The time and hard work it takes to compile all of those carefully selected and loved recipes, and then transform them into an unforgettable community cookbook.

I know because as a teenager, I volunteered to compile a community cookbook for a fundraiser. I spent a year of my life collecting recipes from friends and neighbors. Organizing and typing all the recipes I collected. And then printing and selling the cookbook I created, so that kids in my community could go to summer camp.

While it was hard work, I loved every minute of it! Even back then I was a big ‘foodie’ and loved to cook. I loved collecting all the recipes for this cookbook; drooling over every cookie and pumpkin roll recipe (boy, you wouldn’t believe how many different pumpkin roll recipes I got!!!) to finding many family friendly recipes I still make today! But more importantly, I loved connecting with the women, young and old, of my community. Listening and learning from them. Hearing the stories of where their beloved recipe came from, how a particular recipe has become a holiday tradition; and at times, to even sharing a cookie (which recipe was later included in the cookbook) and a glass of milk and talking love, life and the future.

To say that cookbook was life changing, well, is an understatement!

This waffle recipe was one of the recipes submitted and can be found in that cookbook. It comes from a family friend, someone who was like a mentor to me as a teenager. This waffle recipe has been passed down in her family and is their go-to waffle recipe. Since this recipe comes from my friend’s father-in-law (the man who made them famous), the recipe in the community cookbook is called Malcolm’s Waffles.

This waffle recipe has since become ‘our’ go-to waffle recipe. The ingredient list looks like any other basic waffle recipe, but don’t let that fool you! These waffles are our favorite because they are light, fluffy, chewy, almost sponge-like, which means they soak up all that warm maple syrup! This is due to one simple technique, separating the eggs, and whipping the egg whites into stiff peaks before folding them into the batter. This may seem like extra work, but trust me, it is essential to having dare I say it, perfect waffles!

PS: These waffles freeze wonderfully, maintaining their fantastic texture. Since this is my ‘go-to’ recipe for waffles, I always double the recipe when I make them and freeze half for later (see my notes below)!

One Year Ago: Summer Squash Ribbon Pasta Salad with Sweet Corn and Avocado
Two Years Ago: Strawberry Banana Sherbet
Three Years Ago: Paradise Granita
Four Years Ago: Cookies n’ Cream Ice Cream
Five Years Ago: Aunt Grace’s Potato Salad

Light and Fluffy Freezer Friendly Waffles {a.k.a Malcolm’s Waffles}
Printable Version
Prep Time: 15-20 minutes Cook Time: 10-12 minutes Yields: approximately 8 waffles

Ingredients:

1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 eggs, separated
1 (12 ounce) can evaporated milk or 1 1/2 cups whole milk
1 teaspoon vanilla extract
1/3 cup vegetable oil

Directions:

Heat waffle iron according to according to manufacture’s instructions.

In a large bowl, stir together flour, baking powder, sugar and salt.

In a medium-sized bowl, stir together egg yolks, milk and vanilla. Stir milk mixture into dry ingredients. Add oil, stirring until combined.

In another large bowl, beat the egg whites with an electric mixer, for about 3 minutes, or until stiff peaks form. Carefully fold in egg whites into waffle batter, being careful not over mix.

Pour batter onto preheated waffle iron, close and bake according to manufacture’s instructions; cooking to desired crispness. Remove waffles and repeat with remaining batter. Separate cooked waffles into sections and serve immediately as desired.

For freezing: Allow baked waffles to cool completely and separate waffles into sections. Place cooled waffles on baking sheet in a single layer and freeze for 6-8 hours. Once frozen, stack waffles and place in a gallon sized freezer safe zip top plastic bag. To re-heat, place in a preheated 350 degree oven for 15 minutes, heat in toaster until crispy and warm, or microwave for 1-2 minutes. This recipe makes approximately 8 waffles (depending on the size of your waffle maker), and can easily be doubled for freezing.

Adapted from a family friend as found in an ‘old community cookbook’ and on My Favorite Recipes

Other recipes you might enjoy:
Waffle Tacos
Basic Waffles
Waffle House Waffles
Maple Waffles
Cornflake Waffles with Honey Sauce