 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | all-purpose flour | 1/8 | teaspoon | baking soda | 1/4 | teaspoon | baking powder | 1 1/4 | dash | salt | 1/3 | tablespoon | granulated sugar | 2/3 | fluid ounce | buttermilk | 1/3 | large | eggs, separated | 2/3 | tablespoon | butter melted | 1 | fluid ounce | Milk, fluid, nonfat, calcium fortified (fat free o |
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Steps
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Sequence
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Step
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| | 1 | Stir together the flour, baking soda, baking powder, salt and sugar. Set aside. | | 2 | In a small bowl combine the egg yolks and melted butter. With a mixer, beat for 1 minute. Add buttermilk and milk. Beat for 1 minute. | | 3 | Using a rubber spatula, gently fold the liquid into the dry ingredients. | | 4 | In a separate bowl, beat the egg whites until they are foamy and hold soft peaks. Gently, fold the egg whites into the batter. | | 5 | Preheat waffle iron to desired setting. | | 6 | Pour a generous 1/3 cup waffle batter onto preheated waffle grid. Close lid and bake until signal indicates waffle is done. | | 7 | Remove waffle and place on a wire rack for about 30 seconds, then serve immediately.
Note: Waffles may be kept warm in a preheated 300 degree oven for 5 to 10 minutes, but their consistency may change. |
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