Waffles

Waffles

If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place wax paper between each waffle and place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. They are just as good as fresh waffles.


INGREDIENTS:


1¾ cups all purpose flour
1 teaspoon baking powder
½  teaspoon baking soda
1 tablespoon sugar
¼ teaspoon salt


2 egg yolks
1¾ cups milk
½ cup canola oil
2 egg whites


DIRECTIONS:


Combine dry ingredients in a medium mixing bowl. In a small bowl, combine egg yolks, milk and oil. Add wet mixture to dry ingredients and stir just until combined. Mixture will be lumpy. In a separate bowl, beat egg whites until they form stiff peaks. Fold egg whites into batter just until incorporated and a few streaks of egg white are still visible.


Pour appropriate amount of batter onto greased and pre-heated griddle and close lid (the amount will depend on the style of waffle maker you have). Do not lift lid during the baking period. Bake according to manufacturer’s directions. Repeat with remaining batter. Serve with Maple syrup.