| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | 4 | servings | ||
INGREDIENTS
| 2 | Jumbo egg yolks | |
| 1 | c | Sour cream |
| 1 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 3 | c | Low-fat buttermilk |
| 5 | tb | Salted butter; melted |
| 2 | tb | Instant polenta |
| Or coarsely ground cornmeal | ||
| 3 | Jumbo egg whites | |
| Maple syrup; or | ||
| Sliced peaches; or | ||
| Fresh raspberries | ||
| Vegetable oil cooking spray |
INSTRUCTIONS
Combine the egg yolks and the sour cream. Stir in the flour and the baking soda. Stir in the buttermilk 1 cup at a time, until thoroughly blended. Add the melted butter and the polenta. In the bowl of an electric mixer, beat the egg whites on high speed until stiff peaks form. Stir half of the beaten egg whites into the mixture. Fold in remaining whites. Spray the waffle iron with the cooking spray. Spoon in the batter to fill, but not overflow, the iron. Close the waffle iron. Bake until golden and crisp, about 5 minutes. Remove the waffles from the waffle iron. Quickly flip the waffle back and forth between your hands to crisp and to cool slightly. Place the waffles on the serving plates. Serve with topping of choice. Serves 3 to 4. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Donn Chappellet, co-owner; Chappellet Winery, 1581 Sage Canyon Road St., Helena, CA 94574; 707-963-7136 or 800-494-6379 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Donn Chappellet Converted by MM_Buster v2.0l.
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