 Chris and Tammy live from the collard, Valley Cook kitchen. You haven't seen me in a while. I burnt my finger and it's been really bothering me but we are in here tonight and I got me some rubber gloves so when I'm washing the dishes it's going to help me. So be careful with your grease because I burnt my finger frying chicken. All right we're going to get started making my mama's Saturday waffles. It says mama's Saturday waffles. Mama would make these sometimes should pull out this old thick green cookbook and make them. This is in my third cookbook and I remember how excited we get should beat up those egg whites and fold them in there, make these light beautiful delicious waffles and that's what we're going to do tonight. We're going to be using our white lily flour to make our waffles and you do use all purpose. I hardly ever use my all purpose so I'm going to open a new bag and put it in here and we're going to use a new bag of white lily all purpose flour tonight to mix up our waffles. And everybody always asks about these. These are these are containers that we have on the website and then the stickers on them came from white lily. Everybody asks where can I get these containers. So if you have a container with white lily on it you have to buy your container. These containers are on the website but now if you actually want some canisters you have to buy your own canisters. You can go through amazon through one of our links but the the white lily on both of these items are actually stickers from their website. If you go to their store and click on sticker set they're only four dollars for a set. All right so we're going to get this in the trash and this is 2022 in case you watch this years later. All right so we're going to drop some swaggery sausage in our frying pan so tonight we're having the best of both worlds sausage and waffle. So this is just swaggery sausage you can find it at Walmart. Yum yum it's our favorite and so I got that on a medium heat and we're going to start getting these waffles ready. Now the first thing you do I didn't melt that yet is you melt a half stick of butter in your bowl that you're going to mix your waffles up in you. And so we've already got this waffle iron it's an old-fashioned round waffle iron it's hot and steaming so it's preheated so go ahead and preheat it. I like my waffles dark and crunchy so I got it on five. You can also get these through our website they're the old-fashioned just an old simple quesnaart I do not I'm so funny but that's not quite melted but I don't like what they call those deep waffles. Oh the Belgian waffles? Yes I'm not crazy about those and that's because I don't like real deep pockets in my waffles because to me it makes the waffles soggy when you put your syrup on there. So I'm a real fan of old-fashioned this thinner waffle type. Okay I guess because it's what I grew up on I don't really know for sure but we're going to go ahead in this and we're going to start mixing up our waffles. First thing we're going to do is separate three eggs you can come on over here Chris. So we're going to separate eggs because you're actually going to beat egg whites and that takes a few minutes so it takes at least three minutes to beat the egg whites. So be patient with that today since we're live I could have beat them up before I came on but then it wouldn't have been like mama was really making them with it. Lord I didn't get a good side to get that. You put the whites in the yellow. I did didn't I honey. Well I can take them back out. Okay it's what I do when I talk I just don't even pay attention to what I'm doing. It's what happens when you get to be any 50s young ladies. Okay if you're wondering. All right there's one yellow, two yellows and three yellows. Good. Look at there. Well there's a wheel there's a way. Right daddy? I guess. You reckon? I reckon so. All right let's mix up these waffles. You're gonna melt your butter in your batter ball add your buttermilk, your eggs, your egg yolks and your vanilla. Let me turn these down on low. So we're gonna add our egg yolks. Let me get me a whisk. We'll put those in our butter. Our buttermilk is two cups. So we got two cups of buttermilk and everybody's always asking me about their buttermilk and I use mine past the expiration but of course I can't tell you you can because then what what if something happens but I'm gonna tell you I always do. Mama always said I use it until I get done with it. Now if you don't use buttermilk that often you don't need to wait forever but mine's actually a little past the expiration date now. And if you want to know a guide I would say two weeks. How's that? That's not I would go longer personally but I can't tell you to go longer than that. All right so now we're going to put in two cups of flour, uh, baking powder, baking soda. Let's put in our vanilla first. Now Cathy Williams from Alabama made me some vanilla y'all and I ain't even opened it and showed it on the show yet so I want to say special thanks to Cathy Williams and tonight your vanilla's going in my mama's. Look at this cute little top it's got on it so it don't pour out too fast. Well that means you got to measure it. You're gonna have to measure it for once. No actually that was just a little thing in the thing. Oh I don't mean nothing. Okay I'm gonna measure I'm just gonna pour it in here. There you go. Mmm smells so good Cathy. Okay so there's our buttermilk, our eggs, and our butter and our vanilla and now we're going to put in our flour and we're going to use two cups of this wonderful all-purpose flour. There's one. I gotta give me a full work. I can't do this now with this or I'm gonna make a mess. Or I'm wild in the kitchen ain't I baby. Two cups. Let me flip this right here right quick. Y'all come on here we'll flip the sausage. Pretty sausage. Smells good don't it? Wish y'all could eat with us. This is such a simple supper. I remember being a kid we get so excited when mama pulled out the waffle iron. Did your mama make them like this Chris? No. No? Nope. Oh my mama did. We got excited when mama pulled out the egg-o's. All right so we're mixing that up so there's our flour in there and now we're going to beat up an egg and fold it in there and that's going to be our waffle. Y'all we got to add just a little bit of sugar to it. Did you add your bacon soda and baking powder? No. Salt and all that? No. I got the exact same thing on my baby. Okay salt. Two tablespoons of sugar. I'm just gonna throw some sugar in here ready? Yep. There you go. Sugar. A teaspoon of bacon soda. No course. I'm looking for a teaspoon. A teaspoon of bacon soda. There you go. And how much salt? A half a teaspoon of salt. There you go. And teaspoons of bacon powder. This is brand new bacon powder. I just opened it tonight y'all. Brand new. Clever girl. Bacon powder. All right so let's mix it up good and now all we have to do is fold in the egg whites and drop a waffle. That looks good. Looks like cake battered on there. It's pretty much what it is. Yeah. For real. For real. Pretty much what it is. All right so there you have it. Now we're going to beat up our egg whites. We're going to put them in this four cup measuring cup so that they eat a little quicker because they'll be in a taller area and it's probably going to still take at least, it usually takes three minutes so we'll see how long it takes for this. All ready. For your waffles to be fluffy and light that's the biggest difference in waffle mix and pancake mix is using the egg whites and folding them in. Last measuring cup to do egg whites in. I think it worked good. I'm going to flip this up and then we're going to drop a waffle simple dinner. We haven't had waffles in forever have we? No. We haven't had them since those years. I don't think we have. About time I got out the waffle iron magnet. Yeah. Coffee y'all. Some whole city right here because we're going to pour some kind of coffee. Now I got some pancake syrup at Sam's Club and it's called Pearl Milling Company. Now I did not get real. What do you call it? Syrup. Yes. Maple syrup. Maple syrup. We don't use maple syrup. We just use this bad for you kind. The kind we grew up eating down here in the south. We didn't have the maple trees like I did with the maple syrup up there in the upper states. We used to have some dairy farmers actually that used to live down here in Georgia. I'll tell them the story right quick while I'm finishing up my sausage. There was some dairy farmers that we knew that were from up north and they lived in the states here in Georgia where they lived in Georgia. Okay. And they moved back up there. They had maple syrup and daddy would get some maple syrup from them ever once in a while. He would do that. Daddy liked it. Daddy liked real maple syrup. Okay. I'm going to open this up. Oh wait. Let's fold these in first. We don't want to cool it down. And then we are going to drop one. Okay. So you just take your egg whites and you just fold them in. And my hometown this week is the Fair. I remember when I was young we'd go to the fair. Oh what fun. And tonight's the cattle show. And daddy will probably go to the cattle show tonight. There at the fair. It says place a half cup of batter in your waffle iron and make it as dark as you want it. So we're going to get out a half cup spoon. And that's what we're going to use in our waffle iron. Okay. Now if you use too much of course it runs out the side. So let me scoot over just in case. And we're going to pick up a half cup this beautiful batter. See how light and fluffy it looks. And we're going to place it right in here. Y'all I didn't spray it. It's not supposed to stick to this thing. But I think I typically spray it anyway. But it's too late now. Let's close it. Too late now. You're gonna power plate right here. Now the way it works as you can see that the light is red boy it smells so good. The light is red and when it turns green you can get it out. And I've got it on the darkest setting. I swear I like it. I like them dark and crudgy. You like them Chris? Dark and crunchy. Dark and crunchy. I'm always trying to pick up as I go. Made waffles and actually beat egg whites and put it in the batter. I want to know how many mamas cook that way. Or did she just mix up pancake mix out of a box? Y'all let me know because I'm going to tell you if you've never had a fresh waffle like this y'all grab my third cookbook and try it. It's good. It's great. It's great. Here we go. It's great. Nobody think. Perfect. There it is. Now if you want to make a lot of them and you don't want them to get soggy you can take them and you can cook them and you can keep them hot in the oven or you can put them in your air fryer and crunch them up some. So I'm going to show you. I'm going to put a little butter on this and I'm going to give it a try and we're going to pour us. Swaggeries actually sent me this beautiful coffee cup. Ain't it pretty? And so I'm going to pour me some coffee in it. I already got sugar in there. Pull my seat back. Have me a swaggery sausage. A white lily waffle. Can't get any better than that can you Chris? Nope. So we're going to put a little butter on it. Get us a piece of sausage out. And you can also actually and I've done this before. I've cooked them on light and then turned around and put them back in there and cooked them again. It's just toward how crunchy you want it. Seriously. Let's put some syrup on it. Now I'm not a big big syrup fan. That's plenty for me. And I didn't drop Chris's because waffles are best fresh. Aren't they Chris? Yep. More video. We want to show y'all. Let's beat the waffle house now. If you like waffles this is your waffle. Yummy. Just like mama made. Tim is going to be ready to watch cartoons now after she eats this waffle. Oh that's so good. That is so good y'all. Yummy. Just like being a kid all over again. You never get too old to eat a real homemade sweet waffle. Yummy. Whoo. What a supper. Y'all have a wonderful and blessed evening. And we thank you so much for watching Collard Valley Cooks where we cook like our mama's did. Remember this one's in our third cookbook. Y'all come back and see us and tell me if your mama made them just like this. Love you. Bye.