Light and Delicate–Waffles
This has been the week for basic recipes for the blog. I just can’t post about pancakes and not tell you about waffles! Sure waffles take just a bit longer to cook and get on the table, but the are so worth the effort. Much like pancakes in mix, it takes patience to wait for each one to cook on the waffle iron! Waffles cooked right are so light and the crust is so tender–I love them! I don’t often take the time–it seems we are all in such a hurry! Maybe next weekend you can take a little more time for breakfast and have the family enjoy waffles. Gluten-free ones you made just for them!
Because the waffles are baked on a closed waffle iron, they cook thoroughly and are delicious. Just be careful lifting them off the waffle iron.
- 1¾ cup Baking Free™ Gluten-Free all purpose flour
- 1 tablespoon baking powder
- 2 egg yolks
- 1¾ cup milk
- ½ cup oil or shortening (melted)
- 2 egg whites
- ½ teaspoon salt
- In a large bowl, stir together flour, baking powder and salt.
- In another bowl, separate eggs and beat egg yolks with a fork then add milk and oil. Set aside.
- In third bowl, beat egg whites with a mixer until stiff peaks form.
- Pour all the liquid ingredients except egg whites into the dry ingredients and stir to mix until mostly blended. Gently fold the beaten egg whites into the batter--leaving some fluffs of egg white. Do not overmix.
- Heat waffle iron to a medium-low temperature. Pour about ⅔ cup of batter on heated iron and close lid quickly. Check after 5-6 minutes.
- If the waffle is brown and crispy, gently remove with a fork. If not, close lid and continue to cook. Mine often takes up to 8 minutes. Makes 5-6 waffles.