| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
California |
Desserts, Breakfasts, Snacks |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/4 |
c |
Cocoa powder |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/3 |
c |
Sugar |
| 2 |
c |
Buttermilk |
| 1/2 |
c |
Vegetable oil or melted butter |
| 2 |
lg |
Eggs; separated |
| 1 |
ts |
Vanilla extract |
|
|
Pinch cream of tartar |
| 1 |
c |
Chopped pecans (optional) |
|
|
Ice cream; for accompaniment |
INSTRUCTIONS
Recipe by: the California Culinary Academy Preparation Time: 0:30 1. Sift
together flour, cocoa, baking powder, baking soda, and sugar. Make a well
in center of sifted dry ingredients.
2. In a separate bowl mix buttermilk, oil, egg yolks, and vanilla. Pour
into the well and mix with dry ingredients.
3. Beat egg whites with cream of tartar until soft peaks form. Gradually
fold into batter, one third at a time. Fold in pecans (if used).
4. Cook in waffle iron according to manufacturer's instructions. Top with
ice cream.
Makes 4 large waffles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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