Waffles with White Sauce

These Waffles With White Sauce recipes are from two very dear friends, Sue and Kathy. Once you have made the waffles (the batter can also be used for pancakes), you will never buy a mix again. They are simple and delicious. The recipe is from Sue’s Mom and is a Troeger favorite. The White Sauce is a childhood favorite of Kathy’s. She told me her Mom made it whenever they had waffles. It is a very old recipe passed down from the Mennonite Brethren. I have honestly never tasted anything like it on a waffle. It stays on the waffle, doesn’t sink in like syrup, has a great flavor, and is not too sweet.  Delicious with blueberries.

Waffles:
Makes: 2-4 depending on size of waffle iron
Prep time: 5 minutes
Cook time: about 4-5 minutes, until they stop steaming

1 ¼ cup all purpose flour
2 teaspoons baking powder
1 teaspoon fine grain sea salt
1 egg
1 cup of whole milk
¼ cup canola oil for vegetable oil

1. In a mixing bowl, blend flour, baking powder and salt.
2. Add egg and milk. Mix together, do not over stir.
3. Stir in oil. Let sit until you see bubbles.
4. Cook in waffle iron for about 5 minutes or until it stops steaming.

White Sauce for Waffles:

1 tablespoon cornstarch
¼ cup sugar
Pinch of salt
Splash of milk
1 cup milk, heated
½ teaspoon vanilla extract

1. In a small saucepan, over medium low heat, add cornstarch, sugar, salt and a splash of milk, stir until combined.
2. Add the heated milk and cook until thickened, stirring constantly, about 5-7 minutes.
3. Take off the heat and add vanilla.

RESOURCE LINKS:

Breville Waffle Iron:
Le Creuset Pot:
WMF Whisk:

White Sauce for Waffles Recipe from Kathy’s Grandmother (Anna Jost, seated circa 1915)