Bill and Mike’s Waffles Recipe

Bill and Mike’s Waffles Recipe

Bill and Mike’s Waffles Recipe

Waffles, like any flour food, should be an occasional meal.
They go nicely with vegetable soup at any time of the day. We
have even used them to make sandwiches. We make ours with
B.E.D. mayonnaise and a variety of roasted or grilled veggies.
These waffles can be frozen or kept for several days in the

(Makes 4 nine-inch square waffles, which break into smaller
squares that fit into a toaster for reheating.)


  • 2 cups flour (amaranth, half amaranth and half millet, or
    other grain flour combinations)
  • 1/2 tsp. sea salt
  • 1/4 cup melted butter (1/2 stick)
  • 2 tsp. baking powder (aluminum-free)
  • 2 eggs (whites and yolks in two separate bowls)
  • 1 – 1 1/3 cups water (depends on flour used)
  1. Pre-heat waffle iron to medium or dark setting (a little
    experimentation will determine which is best).
  2. Combine flour, sea salt, and baking powder in mixing
  3. Use whisk to thoroughly mix dry ingredients.
  4. In separate bowl, combine egg yolks, water, and melted
    butter, whisk together until barely blended.
  5. Add liquid ingredients to dry and whisk together until
    a smooth batter is formed. (You may need to add
    more water to batter to correct the consistency. Batter
    should pour easily into a waffle iron and spread into
    all corners–not too thick.)
  6. In separate bowl, beat egg whites until they form soft
    peaks–firm but not dry.
  7. Carefully fold egg whites into batter. (Try to fold in
    completely without stirring too much.)
  8. Using a glass or plastic measuring cup (aluminum
    causes batter to break down), pour about 1 cup of
    batter evenly into all areas of waffle iron (1 cup for
    a nine-inch-square iron). Do not use too much; the
    batter should not overflow.

  9. Waffles should cook in 10 – 14 minutes. If in doubt
    wait until steam stops rising from waffle iron before
    looking. Cook until crisp and brown.
  10. Always cool extra waffles on wire rack.
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