Waffles, Basic

By Eyeleen

Ingredients

• 1 3/4 cups Flour all purpose
• 1 tablespoon Baking powder salt pinch
• 2 tablespoons Sugar
• 2 cups Milk
• 3 Eggs separated
• 6 tablespoons Butter melted
• 1 Cream of tarter pinch
• butter & syrup to top

Details

Servings 4

Preparation

Step 1

Sift together flour, baking powder, salt, and sugar into a medium bowl.

Make a well in center of mixture.

In another bowl, combine milk, egg yolks, and melted butter.

Pour into well in flour mixture.

Stir until smooth and creamy. This can also be done in a blender or food processor, but don't overwork or batter will be tough.

Preheat waffle iron according to manufacturer's instructions.

In another bowl, beat egg whites until just foamy.

Add cream of tarter and beat until they form soft peaks.

Fold one third of beaten whites into batter to lighten, then fold in remaining whites.

Pour about 3/4 cup (for our Black & Decker Sweethearts Waffle Maker) onto waffle iron and spread gently if it doesn't fill corners.

When "done" beeper goes off, cook for one more minute, then remove.

When waffles are cooked sufficiently, iron should release them easily.

Serve immediately with butter and warm syrup.

Makes about 6 waffles in our iron.

If you are using a stove-top waffle iron, cook batter at least 1 minute for crisp waffles, preferably 2 minutes, after steam stops rising from iron.

The top should lift without resistance.

Serve waffles immediately after cooking for best texture and flavor, accompanied with butter and maple syrup, fresh fruit, or even ice cream.

If they must be held, keep warm in a 350 degree oven 3 to 5 minutes.

Serve on warm plates and warm any sauce served with them as well.

Don't stack waffles or they will lose their crispness and get soggy.

Extra waffles can be frozen, well wrapped, and toasted, but they won't have the same crispy flavor as when freshly make.




SOURCE: Cooking A-Z, California