[Body]
Alright, let’s talk about them waffles, you know, the ones you make without that fancy bakin’ powder stuff. I heard some folks say even them old Greeks way back when ate somethin’ like waffles. Can you believe it? Them Greeks! Now, I ain’t no scholar or nothin’, but I do know a thing or two ‘bout makin’ food, and waffles without bakin’ powder? Well, that’s somethin’ new.
So, you’re tellin’ me you wanna make waffles but you ain’t got no bakin’ powder? Well, don’t you fret none, honey. We can make do. It’s like makin’ a cake, you see. You gotta have somethin’ to make it rise, otherwise, it’ll be flatter than a pancake that got run over by a tractor. Usually, you’d use that bakin’ powder, or maybe that bakin’ soda stuff, or even yeast, the thing they use for bread. Some folks even beat eggs real good and that does the trick, too.
But if we ain’t got none of that, we gotta get creative, right? I remember my grandma, she used to say, “Necessity is the mother of invention.” Whatever that means. But she was a smart one, that grandma of mine. She could make a meal out of nothin’. So, let’s think. Eggs, we got eggs? Eggs are good. They can help make things fluffy. We gotta beat them real good, though. Beat ’em till they’re foamy like soap suds.
- First, you gotta get your eggs. Crack ’em in a bowl, nice and easy.
- Then, you beat them. Beat ’em like they owe you money!
- Add some flour, yeah, the white powdery stuff. Don’t dump it all in at once, now. A little at a time.
- And milk. Gotta have milk. Makes it smooth, you know. Pour it in slow, stirrin’ all the while.
- A pinch of salt. Just a pinch, mind you. Don’t wanna make it too salty.
- And a little bit of sugar. Not too much, just enough to make it taste good. You know, like a little treat.
Now, you mix it all up. Not too fast, not too slow. Just right. Like you’re stirrin’ a pot of stew on a simmer. You want it smooth, no lumps. Lumps are no good. Nobody wants a lumpy waffle.
Then you gotta heat up that waffle iron. You got a waffle iron, right? If not, well, you can use a pan and make pancakes. It’s the same stuff, just a different shape. But we’re talkin’ waffles here, so let’s stick to waffles. Heat it up real good. You don’t want it stickin’, do ya?
Once it’s hot, you pour some batter in. Not too much, not too little. Just enough to cover the bottom. Then you close the lid and wait. It takes a few minutes, you know. Don’t be impatient. Good things take time.
And when it’s done, oh, when it’s done! It’ll be golden brown and crispy on the outside, and soft and fluffy on the inside. Just the way a waffle should be. You can put butter on it, and syrup. Or jam, if you like jam. Or even some fresh fruit. Whatever you got, really. It’s your waffle, you eat it how you like.
Now, some folks might say, “That ain’t a real waffle without bakin’ powder.” Well, I say, “Hogwash!” A waffle is a waffle, as long as it tastes good and fills your belly. And these waffles, they taste mighty good, let me tell you. They might not be as fluffy as them fancy bakery waffles, but they got a good, honest taste. The kind of taste that reminds you of home. And that’s what matters, ain’t it?
So, next time you’re out of bakin’ powder, don’t you worry. Just remember what I told ya. You can still have your waffles. And they’ll be just as good, maybe even better, because you made them with your own two hands, without havin’ to run to the store. And that’s somethin’ to be proud of, I reckon.
And that’s all there is to it. Simple, ain’t it? Makin’ food ain’t gotta be complicated. Just gotta use what you got and make the best of it. That’s what I always say. And now, you go on and make yourself some waffles. You deserve it.
Tags: [waffles, no baking powder, breakfast, easy recipe, simple cooking, homemade, old fashioned, tips, tricks, substitute]
