C.W.Holeman III

• Author ⥄ Personal
•   ☰  
  • Myself
  • About
  • Contact
  • Hire Me
  • Blog
  • Creative
  • Literature
  • Recipes
  • Photography
  • Art
  • Games
  • Code
  • General
  • Holeman Simplified Systems
  • Wish List
• Δ External Links
  • Churches
  • Entertainment
  • News
  • Shopping
  • Software

Right Bar

HST Clock

LOADING HST TIME

Books in Progress

A Term At Briarwood Academy

Outline


Drafting

Capitol Crimes & Ghastly Galas

Outline


Draft


Revisions 51/170

Beta Reads 20%

A Dakota Entendre

Outline


Drafting


Revisions
17/17!

Beta Reads
98%

Random Quote

Joke of the Week

There are only 10 kinds of people in the world: Those who know binary, and those who don't.

Waffles

These waffles freeze quite well, and can be microwaved for a minute or two for a quick breakfast.

This recipe will make 16-18 waffles.

Dry Ingredients

• 4 cups flour
• 2 tsp. salt
• 2 Tbl. baking powder
• 3 Tlb. white sugar

Wet Ingredients

• 4 eggs
• 3 cups (warm) milk
• 2/3 cup oil (canola, vegetable, etc. Melted butter is also lovely.)
• 2 tsp. vanilla extract

Special Ingredient

• 2 tsp. cream of tartar. (This aids in fluffiness.)

Directions

1. Mix Dry Ingredients in a large bowl.
2. Pre-heat waffle iron to a medium-high temperature. Ensure both sides are hot if using a stove-top iron.
3. In a separate bowl, beat the eggs & cream of tartar.
4. Add remainder of Wet Ingredients to eggs; beat until foamy.
5. Pour the wet mixture into the dry mixture; beat until blended.
6. Ladle the batter into the waffle iron. Approximately 3 cups per batch. Be careful not to overfill as the batter will expand significantly as it cooks.
7. Cook the waffles until golden and not-quite-crisp. Flip once or twice, but don't check them for at least a full minute lest you tear them asunder.

This is an example of too much batter, even though the iron shut fully when poured.

Getting close. (Key for scale.)