| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Belgian |
Bread |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour (or 3/4 cup each all-purpose and whole-what) |
| 2 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 2 |
|
Eggs (or 1/4 cup egg substitute; such as Egg Beaters; and 2 egg whites) |
| 1 |
c |
Sour cream |
| 1 1/2 |
ts |
Vanilla extract |
| 1 |
c |
Milk |
| 1/4 |
c |
Margarine; melted |
INSTRUCTIONS
Note: The secret to light and crispy Belgian waffles is folding in the egg
whites. Throwing them in with the egg yolks will work, but you'll get a
heavier waffle.
Separate the eggs and place egg yolks in one bowl, and the whites in
another. To the egg yolks, add the sour cream, milk, margarine and
vanilla; Mix well. Add the flour, sugar and baking powder; mix well.
With an electric mixer, beat the egg whites until stiff. Fold into the
batter with a spoon.
Bake on a hot waffle iron. Serve with maple syrup.
SHARONB@TRITON.MAYFIELD.HP.COM
(SHARON BARBOUR)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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