| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breakfast, Cooper, Diabetic |
10 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs; separated |
| 1 3/4 |
c |
Milk |
| 1/2 |
c |
Vegetable oil |
| 1 |
c |
Chopped pecans |
| 1/4 |
c |
Sugar substitute; optional* |
| 1 |
ts |
Vanilla; optional* |
|
|
Diabetic maple syrup |
INSTRUCTIONS
In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk
and oil; stir into dry ingredients. Beat egg whites until stiff; fold into
batter. Add sugar substitute and vanilla; stir. Sprinkle hot waffle iron
with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and
bake according to manufacturer's directions until golden brown. Repeat with
remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-1/2
inches). (Personal Note: The original recipe used 1/4 cup sugar and did not
use vanilla)
Recipe by: Taste of Home Magazine
Posted to recipelu-digest Volume 01 Number 307 by Sewgoode@aol.com on Nov
25, 1997
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