| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
Wisconsin |
Breads – qu, Breakfast/b |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 2 |
|
Egg yolks |
| 1 |
c |
Milk |
| 1/4 |
c |
Cooking oil |
| 1 |
c |
Apple, peeled; chopped |
| 2 |
|
Egg whites |
|
|
Maple syrup |
|
|
Butter or margarine |
|
|
Fresh fruit; optional |
|
|
MC formatting by bobbi744@sojourn.com |
INSTRUCTIONS
In a mixing bowl, combine flour ,sugar, baking powder, cinnamon and salt.
In another bowl, beat egg yolks slightly. Beat in milk and cooking oil. Add
the egg yolk mixture to the flour mixture all at once. Stir just until
combined, but still slightly limpy. Stir in the chopped apple. In a small
bowl, beat egg whites until stiff peaks form ( Peaks will stant straight.)
Gently fold beaten egg whites into batter, leaving a few fluffs of egg
white. DO NOT OVERMIX. Pour some of the batter onto grids of a preheated
lightly greased waffle baker. Close lid quickly. Do not open during baking.
Bake according to manufacturer's directions. When done, use a fork to lift
waffle off grid. Repeat with remaining batter. Serve with warm maple syrup
and butter. Top with fresh fruit, if you like.
Posted to MC-Recipe Digest V1 #186
Date: Tue, 06 Aug 1996 13:21:55 -0400
From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : Recipe from Therese Suess of Luxemburg, Wisconsin.=20
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