| 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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