1st Prize American Waffles

Published in Sunday Times 17 May 1931

Instructions

Sieve the flour, salt and baking powder into a basin and stir in the sugar. Separate the yolks from the whites of the eggs, then make a well in the centre of the dry ingredients and add the egg yolks. Mix these in, adding the milk and melted butter alternately. Lastly, stir in the vanilla essence. Whip up the whites of eggs very stiffly and fold in lightly. Pour the batter into a heated waffle-iron and cook according to directions given below. Serve immediately with maple syrup or butter and golden syrup.

The most convenient way of filling a waffle-iron with batter is to pour it from a jug into the centre of the lower plate. Usually about two large tablespoons are sufficient to cover the iron, the batter being thin enough to flow all over. The top plate is then lowered and the waffle cooked for two minutes on one side. The plate is then reversed and the waffle cooked for another two minutes, or until crisp or brown. The waffle should then be lifted off and kept hot and the iron reheated and greased before proceeding to cook the rest of the batter.

Submitted by Evelyn May Horsman, wife of Richard Vernon Rowles, 10 Clifton-street, Bunbury.

Evelyn was born in Yarloop and married Richard in 1927 (reference).