| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Snacks | 5 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flour |
| 1 | tb | Baking powder |
| 1/4 | ts | Salt |
| 2 | Egg yolks, beaten slightly | |
| 1 3/4 | c | Milk |
| 1/2 | c | Cooking oil |
| 2 | Egg whites, beaten fluffy |
INSTRUCTIONS
In a mixing bowl, combine flour, baking powder and salt. In another bowl beat egg yolks slightly. Add milk and oil and beat until mixed. Add yolk mixture to flour mixture all at once. Stir just until combined. In a small bowl, beat egg whites until stiff peaks form. Gently fold into flour mixture. DO NOT OVER MIX! Pour 1/2 cup mixture into preheated waffle maker and cook according to manufacturers instructions. When done lift waffle out of maker with a fork. Makes 5 or 6 waffles. EASY WAFFLES: Prepare as above but do not separate eggs. In a bowl beat whole eggs slightly. Beat in milk and oil. Add to flour mixture and stir slightly. CHOCOLATE WAFFLES: Prepare as above, but reduce flour to 1 1/2 cups and add 1/3 cup cocoa and 1/3 cup sugar to the flour mix. Add 1 ts vanilla to the egg mix. CINNAMON WAFFLES: Prepare as above but add 1/2 ts cinnamon to the flour mixture. BUTTERMILK WAFFLES: Prepare as above but subsitute 2 cups buttermilk for regular milk. NOTE: Bake for 2 1/2 minutes in betty crocker waffle baker. There will still be a little steam but the waffle will be done unless you prefer it to be very crisp. Posted to MC-Recipe Digest V1 #378, by Gruenwald <sitm@ekx.infi.net> on Tue, 17 Dec 1996.
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