| WAFFLES 2 eggs ½ cup milk 3 tablespoons oil or melted butter 1 cup flour 2 teaspoons baking powder ½ teaspoon salt Separate eggs whites from the yolk by breaking the egg in half over a glass mixing bowl. (Avoid using plastic as eggs will not whip as well.) Scoop the yolk away from the white portion of the egg by using half of the egg shell. Do not break the yolk or get any of it into the whites. Beat egg whites until foamy and white. When you lift your mixer out of the whites it should form tiff peaks. In a separate bowl beat egg yolks, milk and oil or melted butter together until creamy. Note: It’s important to whip the egg yolks after the whites. If any oil from the egg yolk or beaters gets into the whites they will not whip as well. Mix dry ingredients together. Gently lift and fold dry ingredients into the whites alternately with the egg yoke mixture. Continue to lift and fold until all ingredients are have combined. Avoid heavy stirring. This keeps your waffles fluffy and light. Pour a small amount into waffle iron and bake. Recipe makes four super light, crisp waffles. WHOLE WHEAT WAFFLES 2 cups whole wheat flour 6 teaspoons baking powder ¼ teaspoon salt 2 eggs 1 (13 oz.) can milk ½ cup cooking oil Sift dry ingredients together and set aside. Beat eggs, milk and oil together in a large bowl. Gently lift and fold dry ingredients into the egg mixture until all ingredients are combined. Pour batter into preheated waffle iron. Makes six large waffles. |
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