| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Belgian |
Bread |
4 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; separated |
| 1 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
tb |
Granulated sugar |
| 1/2 |
c |
Sour cream |
| 3/4 |
c |
Milk |
| 1/3 |
c |
Chocolate syrup |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Butter; melted |
| 2 |
c |
Strawberries; sliced |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: Mon, 5 Jun 1995 06:45:06 GMT
NOTE: Use a Belgian Waffle Maker or reduce batter portion to 1/4 cup per
waffle and cooking time to 2 1/2 to 3 1/2 minutes per waffle.
Beat egg whites until stiff. Set aside. Mix the flour, baking powder,
baking soda and sugar together. Beat the egg yolks with the sour cream,
milk and chocolate syrup. Mix the oil with the melted butter, using a small
bowl. Add the sour cream mixture - alternate with the oil and butter
mixture - to the dry ingredients. Mix until smooth. Fold in the egg whites.
Pour 1/2 cup of batter into a lightly greased waffle maker (see NOTE
above). Bake for 4 or 5 minutes or until the steaming stops. Repeat for the
remainder of the batch of waffles. Whip the whipped cream until stiff and
fluffy but not dry. Top hot waffles with sliced strawberries and whipped
cream. Serve at once.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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