| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Eggs separated | |
| 3 | tb | Oil |
| 1/2 | c | Buttermilk |
| 1/4 | c | Sugar |
| 1/3 | c | Matzah cake meal |
| 1/8 | c | Potato starch |
INSTRUCTIONS
Beat egg whites with an electric beater until soft peaks form. Gradually add sugar and continue beating until stiff peaks, but not dry. Using same beaters, beat egg whites with oil until light, about 5 minutes. Add milk, continue beating. Gradually add dry ingrediants. Batter will be thick. Fold in egg whites in two batches. Pour batter into prepared waffle iron. Will make about 4 waffles. This batter can also be used for griddle pancakes. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 14, 1998
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