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 Waffles | Status Approved | | Name |  Waffles | | Category | Breakfast, American | | Serves/Yields | 8 waffles | | Source | Culinary institute of America | | Difficulty | Easy | | Prep. Time | 10 min | | Cook Time | 3 to 6 minutes | | Introduction | | This recipe is from the Culinary Institute of America. It's very easy and brings good results. The secret for a good waffle, is using a gentle hand to stir the wet and dry ingredients together. For a more "airy" waffle, the Culinary Institute suggest to separate eggs,whip the white to soft peaks and fold them into the batter at the end. | | Ingredients | | 3 1/2 cups all-purpose flour
2 teaspoons salt
1/2 cup sugar
2 tablespoons baking powder
8 large eggs, separated
3 cups milk
1 cup butter , melted | | Directions | | Step: 1 | Sift together the flour, salt, sugar and baking powder into a large mixing bowl. Make a well in the center of the dry ingredients. Whisk together the egg yolks, milk and melted butter in a separate bowl. Pour the wet ingredients into the well of the dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not over mix. Preheat the waffle iron. Whip the egg whites to soft peaks. Fold into the batter in two additions. Ladle about 3/4 cup batter into the waffle iron. Cook the waffle until it is crisp, golden and cooked through, about 3 to 6 minutes. Serve at once with raspberry or blackberry syrup. | | Nutrition Information | | 580 calories; 15 g protein; 60 g carbohydrates; 1 g fiber; 32 g fat (17 g saturated); 285 mg cholesterol; 870 mg sodium |
Time submitted: Sunday, February 19. 2006 at 15:41:58 Contributed By: guido
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