Sunday, May 31, 2009
It's Wild Animal Week at our house, so I made lion and elephant waffles for the boys.
I have a great recipe for waffles that uses a sourdough starter, but I don't always have that defrosted, fed, and ready to go. This is the recipe I use most of the time - these waffles turn out crisp, tender, and delicious.
Waffles (adapted from Better Homes and Gardens)
1 3/4 cups all-purpose flour
1 T. baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional - just gives a hint of flavor)
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil
2 egg whites
1. In a medium mixing bowl stir together 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 just until moistened (batter should be lumpy).
3. In a small mixing bowl beat egg whites till stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
4. Cook waffles according to manufacturer's directions. Keep waffles in a low oven until finished baking. Makes 12-16 4-inch waffles or 8 Belgian waffles.