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Extra-Light Waffles
Just your basic, All-American waffles recipe--it is from Fanny Farmer, after all--but
separating the eggs makes all the difference in the world. All of a sudden waffles have
moved from breakfast fare to brunch.
| 2 c. all-purpose flour |
3 t. baking powder |
| 1/2 t. salt |
3 eggs, separated |
| 1 3/4 c. milk |
4 T. butter, melted |
| 3 T. sugar |
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- Combine the flour, baking powder, and salt in a bowl.
- In a separate bowl, beat the egg yolks well, and add the milk and butter. Combine with
the flour mix, and beat until smooth.
- Beat the egg whites until stiff--but not dry. Slowly add the sugar, continuing to
beat. Mix a small portion (about 1/4) of the egg whites with the batter, stirring gently,
then fold in the remainder of the egg whites.
- Bake in a lightly oiled, hot waffle iron.
6 full waffles (24 small squares)
Source: The Fanny Farmer Cookbook
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