| 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
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