| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
c |
All purpose flour |
| 1 |
c |
Whole wheat flour |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
c |
Milk |
| 1/4 |
c |
Honey |
| 3 |
lg |
Eggs; separated, at room temperature |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: Mon, 5 Jun 1995 06:45:06 GMT
Preheat the waffle iron. Melt the butter in a (1 Qt.) saucepan over low
heat. Set aside to cool. Combine both flours, the baking powder, salt and
and sugar in a medium size bowl. Combine the milk and honey. Beat the
combination into the melted butter. Beat the egg yolks into the butter
mixture. Stir the butter mixture into the flour mixture just until the dry
ingredients are moistened. Use an electric mixer to beat the egg whites
until stiff peaks form. Fold the egg whites into the batter just until
blended. Ladle sufficient batter onto the waffle iron to cover 2/3 of the
grid. Use a spatula to spread the batter to the edges. Close the lid. Cook
until the steaming stops (about 5 minutes). Use a fork to remove the waffle
from the grid. Continue with the remaining batter.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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