Grandma Kelley's Waffles

Apparently Grandma Kelley is renowned for her cooking prowess: Grandma Kelley's this, Grandma Kelley's that. Her recipes don't do her cooking justice as she has that magic touch and it can never be replicated. I've always thought that grandmothers were excellent cooks and Grandma Kelley having 12 kids and who knows how many grandkids, I guess that makes her a super-grandma. Anyways, I found her recipe for waffles digging through Braden's parents' kitchen cupboards and wanted to try it out.


  • 2 c all-purpose flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 3 eggs
  • 2 c milk
  • 7 tbsp oil
  • 1 tsp salt
Mix dry ingredients in a medium bowl. Place milk, eggs, and oil in a blender (don't really have to, just whisk furiously for a minute or two), then add to dry ingredients and bake in a preheated waffle iron. No greasing of the iron needed unless you wash it regularly (then just give it a quick spray of Pam or wipe it down with some veggie oil on a paper towel, getting into all the crevices). When the steam comes out the sides of the iron, it's almost ready, or bake until it's golden brown.

Price Range
Since it's from ingredients you should already have in the pantry, I'd say this cost nothing to make or if you really must know, probably around 2 or 3 dollars, if even. Makes around 10 waffles, or two batches and then some in a 4-square waffle iron.

Verdict - 4.5 stars
These were great! All the waffles we've previously made were just alright. These were fluffy, light, eggy, and delicious. And the best part? No buttermilk needed for that wonderful childhood reminiscent waffle flavor and texture. We had ours with lots of butter and Mrs Butterworth's syrup and homemade strawberry and Grandma Kelley's homemade pear jam. Of course the hubby had his with cinnamon peanut butter. We might get creative next time and add in chips of fresh strawberries or blueberries.

This is what we use in our kitchen.
We got it as a wedding gift and it's fantastic to have.
But any waffle iron should be good for this recipe.

No comments: