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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Waffles are definitely a weekend breakfast treat - this recipe comes from Christine Cushing. Adding the softly whipped egg whites to the batter will make the waffles nice and fluffy. Serve with pure Canadian maple syrup, fresh berries & whipped cream or pair with blueberry sauce (#78222)...to use Christine's words...wicked! Prep time includes standing , cook time & # of servings has been estimated - it depends on your waffle iron. Ingredients:
1 3/4 cups all-purpose flour, sifted |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 lemon, zest of, grated |
1 3/4 cups 2% low-fat milk, at room temperature |
1/4 cup melted butter |
3 eggs, separated, at room temperature |
2 tablespoons icing sugar |
Directions:
1. Sift together the flour, baking powder, baking soda and salt into a bowl.
2. Stir in the lemon zest.
3. In another bowl, whisk together the milk, melted butter and the egg yolks until smooth.
4. Make a well in the dry ingredients and gradually stir in the wet until just combined.
5. Do not continue to stir.
6. Cover with plastic wrap.
7. Let stand covered, about 30 minutes.
8. Preheat waffle iron according to manufacturer’s instructions.
9. In a clean, dry bowl whisk the egg whites until fluffy.
10. Gradually add the icing sugar while continuing to beat until whites hold soft peaks.
11. Fold gently into batter.
12. Ladle batter into prepared waffle iron and cook according to manufacturer’s instructions.
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