| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Breakfast, Waffles |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sifted all-purpose flour |
| 4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs–seperated |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
Sift together flour, baking powder and salt. Set aside. Beat yolks
vigorously, then add cream and continue beating hard. Stir in flour
combination and beat with a rotary or electric beater till smooth. Fold in
stiffly beaten egg whites thoroughly and refrigerate for 1/2 hour. Bake in
a preheated waffle iron until crisp and delicately browned. Number of
waffles depends on size of your waffle iron. Serve with butter, warm honey
or maple syrup.
Posted to MM-Recipes Digest V4 #131 by Tonya <imbri@earthlink.net> on May
11, 1997
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