Roughly two years ago my MFA diploma arrived in the mail. To celebrate, I had Apricot Upside Down Cake and a frosty mug of beer for dinner. I knew my mother would be appalled (had she known) and my grandmother was somewhere applauding.
Gavey was rad like that. She was a spoil-her-grandkids-at-every-opportunity woman and a dessert for breakfast gal. She didn’t ask if you wanted chocolate chip, peanut butter, or frosted sugar cookies. She bought all three.
She liked her carrots caramelized, potatoes roasted, and waffles with a scoop of vanilla ice cream on top. She was every grandkid’s dream.
Check it out Gavey. You taught me well.
This recipe comes compliments of Merry Judd, who throws down a mean waffle. Gavey wasn’t a big waffle maker. She was more of the order at a café variety. But, she would have grubbed on these.
1¾ cup flour
1 TBS sugar
1 pinch salt
2 tsp baking powder
3 eggs, separated
1½ cups milk
4 TBS melted butter
Vanilla ice cream
Mix dry ingredients together. Whip egg whites until stiff, set aside. Combine egg yolks and milk. Whisk butter into egg and milk mixture.
Mix liquids into dry ingredients. Fold egg whites into batter. Coat a waffle iron with non-stick cooking spray. Cook as directed on waffle iron instructions.
Remove from waffle iron. Place on a plate. Top with one scoop of vanilla ice cream and serve immediately.
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