Better breakfast: homemade waffle recipe

Makes about five 10 x 20-centimetre (4 x 8-inch) waffles

• 2 large eggs, separated
• 400 ml (1 3/4 c) Biscuit and Pancake Mix (below)
• 250 ml (1 c) nonfat or 1% milk
• 45 ml (3 tbsp) butter or margarine, melted
• 5 ml (1 tsp) vanilla extract (optional)

  1. Following the manufacturer's directions, preheat a waffle iron.

  2. In a large bowl, lightly beat the egg yolks. Add the mix, milk, melted butter or margarine and vanilla, if desired; stir until the mixture is just moistened. In a medium bowl, beat the egg whites with an electric mixer until soft peaks form. Using a rubber spatula, gently fold the egg whites into the batter until no white streaks remain.

  3. Cook the waffles following the manufacturer's directions.

Makes about two litres (eight cups)

With this recipe in your cookbook, you'll find your biscuits and pancakes are fresh and fluffy; you'll never go back to store-bought mixes.

• 1.5 L (6 c) all-purpose flour or 750 ml (3 c) all-purpose flour and 750 ml (3 c) whole wheat flour
• 52 ml (3 1/2 tbsp) baking powder
• 250 ml (1 c) instant nonfat dry milk
• 15 ml (1 tbsp) salt
• 250 ml (1 c) vegetable shortening
• 1. In a large bowl, combine the flour, baking powder, powdered milk and salt, and stir until well mixed. Using a pastry blender or two knives, cut in the shortening until the biscuit mix resembles coarse meal.
• 2. Put the mix into a ziplock bag, label, date and refrigerate for up to six weeks.