| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | April 1991 | 1 | servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 2 | tb | Sugar |
| 2 | ts | Double-acting baking powder |
| 1/4 | ts | Salt |
| 1 | lg | Egg |
| 2 | tb | Unsalted butter; melted, plus |
| ; additional melted | ||
| ; butter asan | ||
| ; accompaniment | ||
| 1/3 | c | Raisins |
| 1 1/2 | ts | Cinnamon |
| Vegetable oil for brushing the waffle | ||
| ; iron | ||
| Maple syrup as an accompaniment |
INSTRUCTIONS
In a small bowl whisk together the flour, the sugar, the baking powder, and the salt. In a bowl whisk together the egg, 2 tablespoons of the butter, 1/2 cup water, the raisins, and the cinnamon, add the flour mixture, and stir the batter until it is just combined. Heat a waffle iron until it is hot, brush it with the oil, and pour half the batter onto it. Cook the waffle according to the manufacturer's instructions, transfer it to a baking sheet, and keep it warm, uncovered, in a warm oven. Make another waffle with the remaining batter in the same manner. Serve the waffles with the syrup and the additional butter. Serves 2. Gourmet April 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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