Date: Sat, 9 Mar 1996 15:28:48 -0500
From: Gene/Nancy Cottrell <cottrell@drake.dnet.net>
Hi, all! Here is a recipe for waffles we have made for years. They always
come out light and crispy (at least for us). There is not added fat in the
recipe, but my teflon waffle iron is 17 years old and requires a light
spray with Pam before baking. (I spray it when the iron is hot just before
baking or the Pam burns...Someone told me this is dangerous, so I am not
suggesting you live dangerously also.)
Mix all the dry ingredients. Add the Buttermilk and ButterBuds. Stir a few
turns. Add enough water to thin the batter to the consistency of heavy
cream. Let batter rest for 5 minutes and it will absorb a lot of liquid and
thicken. Thin again with water to heavy cream consistency. (This is a lot
thinner than any waffle recipe I have ever seen where you fold in egg
whites, etc.) Bake in Pam sprayed hot iron until steam stops. Peak! If the
waffles start to pull apart bake another couple of minutes.
Tip: Fat free waffles come out crisp, but are apt to get soggy when you add
syrup. I heat my plates in the oven and drizzle hot syrup on the plate.
Then I put the waffle on top. We also love them with yogurt and fruit.
This same recipe makes good griddle cakes, but don't thin the batter as
much. I like to add sliced bananas to the unbaked side or griddle cakes
before turning them. Nancy
FATFREE DIGEST V96 #68
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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