| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads, Breakfast |
4 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 4 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 2 |
c |
Milk |
| 4 |
lg |
Eggs; separate out yolks |
| 1 |
c |
Vegetable oil or melted margarine |
INSTRUCTIONS
Start heating waffle iron. In a bowl, sift together the flour, baking
powder and salt. In another bowl, combine milk and egg yolks. In a third
bowl, beat the egg whites until stiff. Add the milk mixture to the dry
ingredients; beat with an electric mixer at high speed just long enough to
moisten the dry ingredients. Stir in slightly cooled margarine. Gently fold
in egg whites, leaving little fluffs of them showing in the batter. Ladle
batter onto center of waffle grid until it spreads to about 1 inch from the
edges. Gently close lid; do not open while baking. Bake until steaming
stops or signal light on the waffle iron shows the waffle is done. Loosen
waffle with a fork and lift it from the grid. Reheat waffle iron before
pouring on more batter. Makes about 8 waffles.
Recipe by: Adapted by Pat Walden
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
8, 1998
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