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 tbsps. (30 ml) (packed) light brown sugar
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
Make a well in the dry ingredients, and add buttermilk and egg mixture.
Combine with a few swift strokes -- batter will be slightly lumpy. Fold in
beaten egg whites until just combined. Follow directions in the
'How to Use' section.
Makes approximately 14 waffles
Egg Waffles
2/3 cup (170 ml) plain flour
1/4 cup (65 ml) water
4 eggs, separated
1/2 tsp. (3 ml) salt
2 1/2 tbsp. (37 ml) melted butter or bacon fat
pinch of black pepper
Blend the flour and water together. In a separate bowl, beat the egg yolks
until pale yellow. Add to the flour and water mixture. Stir in the salt, pepper
and melted butter or bacon fat. Set aside and allow to stand for at least an
hour. Beat the egg whites until stiff and gently fold into the batter.
Follow directions in the 'How to Use' section.
Makes 2-4 waffles
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