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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From the Big Book of Breakfast, 2003, by Maryana Vollstedt. These are light because the egg whites are beaten separately. Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 large eggs, separated |
1 cup plain nonfat yogurt |
1 cup milk |
3 tablespoons butter, melted |
Directions:
1. Preheat waffle iron and spray lightly with oil. In a large bowl, combine dry ingredients (flour through salt).
2. In a medium bowl, beat egg whites until peaks form.
3. In another medium bowl, beat egg yolks until lemon-colored. Add yogurt to egg yolks and mix.
4. Add yolk mixture to dry ingredients, along with milk and melted butter. Fold egg whites into batter.
5. Pour 3/4 cup batter onto hot waffle iron, close lid and bake until steam stops and waffle is lightly browned and crisp, 3 to 4 minutes. Remove waffle and repeat with remaining batter.
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