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Quick Waffles

Quick Waffles

(3 servings)    Printable Version
  • 2 egg yolks - beaten
  • 1 and 1/3 cups milk
  • 2 tablespoons Crisco shortening - melted
  • 2 cups Homemade Crisco Quick Bread Mix
  • 2 egg whites - stiffly beaten
In bowl, combine the egg yolks, milk, and melted Crisco. Stir in the Crisco Quick Bread Mix; beat smooth with rotary beater. Carefully fold in egg whites, leaving a few puffs of egg white.

Bake the batter in preheated waffle baker.

Cooking Note:
Crisco Quick Bread Mix is a combination of 10 cups all-purpose flour, 1/3 cup baking powder, 1/4 cup sugar, 1 teaspoon salt and 2 cups solid vegetable shortening. The dry ingredients are mixed together and the the shortening is cut in with a pastry cutter until it's like coarse wet sand. This mixture can be stored in an airtight container at room temperature for 5 weeks.



The submitter of this recipe sure seems to like Crisco a lot. Maybe they should marry it.

Mr Breakfast would like to thank eaat4@aol for this recipe.

Comments About This Recipe
What do you think of Quick Waffles?
From Norton

Like it or not, shortening does make waffles with very crisp exteriors. I'd don't like to use it either. But you can't argue with results.

Comment submitted: 10/25/2013 (#16988)



From Q. Mark

I agree with "Barham" - you don't need Crisco or any shortening to make a good waffle. Replace the same amount with butter. Works the same and tastes better.

Comment submitted: 4/1/2012 (#13740)



From JP. Barham

Use the recipe called 'Best Waffles Ever' from this website... it doesn't have shortening, it's just as fast and it's very delicious. It's at the top of the best recipes on the waffles main page.

Comment submitted: 7/23/2009 (#8444)



From Sarcastic Answer

Crisco is a town in Texas I believe. Corpus Crisco, TX.

Comment submitted: 4/2/2008 (#4942)



From For angeldreamer

Crisco is shortening.

Comment submitted: 10/29/2006 (#593)



Official Member: Team BreakfastFrom angeldreamer (Team Breakfast Member)

What on earth is Crisco?

Comment submitted: 10/8/2006 (#468)





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