Buttermilk Waffles
Sift together into large bowl:
2 cups (500 ml)
all purpose flour
1 tsp. (5 ml)
baking soda
1/4 tsp. (1.5 ml)
salt
2 tbsp. (30 ml)
light brown sugar, packed
1/4 tsp. (1.5 ml)
cinnamon
Mix in separate bowl:
2
egg yolks, beaten
2 cups (500 ml)
buttermilk
1/3 cup (85 ml)
melted butter
Separately:
Beat 2 egg whites into peaks, until stiff but not dry
1. Preheat with the Waffle Plates installed.
2. Make a well in the dry ingredients and add milk and egg mixture.
Combine with a few swift strokes -- batter will be slightly lumpy.
3. Fold in beaten egg whites until just combined.
4. To cook, follow directions in the ‘How to Make Waffles’ section.
Makes 14 waffles
Egg Waffles
2/3 cup (170 ml)
all purpose flour
1/4 cup (65 ml)
water
4
eggs, separated
1/2 tsp. (3 ml)
salt
pinch
black pepper
2½ tbsp. (37 ml)
melted butter or bacon fat
1. Preheat with the Waffle Plates installed.
2. Blend the flour and water together.
3. In a separate bowl, beat the egg yolks until pale yellow. Add to the
flour and water mixture.
4. Stir in the salt, pepper and melted butter or bacon fat. Set aside and
allow to stand for at least an hour.
5. Beat the egg whites until stiff and gently fold into the batter.
6. To cook, follow directions in the ‘How to Make Waffles’ section.
Makes 4 waffles
10