Thursday, April 15, 2010
I made some whole wheat waffles from scratch today (with the help of a few of my tweeps who taught me how to separate an egg and fold them into the batter)! I simply followed a recipe from The Better Homes & Gardens cookbook with a few adjustments. Some of you asked for the recipe. Here you go!
1 3/4 cups all-purpose flour (I used whole wheat flour)
1 tbsp baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
2 egg whites
1. In medium mixing bowl stir together the flour, baking powder, and salt. Make a well in the center of dry mixture; set aside
2. In another medium mixing bowl beat egg yolks-slightly. stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir till moistened (batter should be lumpy).
3. In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight)...after my arm was about to fall off I finally decided to use an electronic mixer! Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
4. Pour 1 to 1 1/4 cups batter onto grids of a pre-heated lightly greased waffle baker. Close lid quickly; do not open til done. Bake according to manufacterer's directions. When done, use a fork to life waffle off grid. Repeat with remaining batter. Serve warm (I topped mine with butter, lite syrup, and bananas...mmmm). Makes 12-16 (4-inch) waffles.