Friday, September 18, 2009

WEEKEND WAFFLES

1 1/2 cups all-purpose flour
1/2 cup soy flour
1 1/2 tbsp ground cinnamon
2 1/2 tsp baking powder
1/2 tsp salt
2 cups low-fat milk
1/4 cup canola oil
2 large egg yolks
2 large egg whites
dash of sugar
nonstick cooking spray
1 1/2 cups maple syrup
Fresh fruit, optional

Lightly spoon the flours into dry measuring cups; level with a knife. Combine the flours, cinnamon, baking powder, and salt in a large bowl; stir with a whisk. Combine the milk, oil, and egg yolks; add to the flour mixture, stirring until smooth.

Place the egg whites in a large bowl, and beat with a mixer at high speed until foamy. Add the sugar, beating until soft peaks form. Fold the egg whites into the batter.

Coat waffle iron with the nonstick cooking spray; preheat. When hot, spoon 1/3 cup batter per 4-inch waffle onto the iron. Spread batter to the edges. Cook until the steaming stops; 5 to 6 minutes. Repeat with remaining batter.

Serve with syrup and fresh fruit, if desired.

Yield: 8 servings of two waffles

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