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- .RH MOD.RECIPES-SOURCE WAFFLES-1 B "13 Jun 88" 1989
- .RZ "SUNDAY WAFFLES" "Premium sweet waffles"
- This recipe produces showy, fluffy, delicious white-flour waffles.
- Always oil your waffle iron before every batch, and never oil it between
- waffles.
- .IH "Serves 4\-6"
- .IG "5" "large eggs"
- (or 6 medium eggs)
- .IG "1\(14 cups" "milk" "300 ml"
- .IG "8 oz" "plain yogurt" "125 ml"
- .IG "\(12 cup" "vegetable oil" "125 ml"
- .IG "2 1/3 cups" "cake flour" "235 g"
- (measure carefully, after sifting)
- .IG "4 tsp" "baking powder" "20 ml"
- .IG "1 Tbsp" "sugar" "15 ml"
- .IG "\(12 tsp" "salt" "2.5 ml"
- .PH
- .SK 1
- Preheat waffle iron and oil lightly
- .SK 2
- Separate the eggs; beat whites until stiff. Set aside.
- Mix milk, egg yolks, yogurt, and oil; beat well.
- .SK 3
- In a separate bowl, mix the dry ingredients; blend well.
- .SK 4
- Mix dry ingredients into wet, stir once or twice.
- Add beaten eggwhites.
- .SK 5
- Beat the mixture until it is uniform. The less you beat the better the
- texture of the waffles will be.
- .SK 6
- Measure batter for each waffle. Cook 5 minutes, or until done.
- .NX
- When cooking these for children, I leave the sugar out and fold in colored
- candy sprinkles that are sold for decorating cookies and cakes. They dissolve
- during the cooking and leave little colored bursts in the otherwise-white
- waffle.
- .PP
- Learn the cooking time for your waffle iron and then write it down. Mine is 5
- minutes and 30 seconds for each waffle.
- .PP
- Substitute buckwheat flour for up to half of the flour for a richer, darker
- waffle.
- .SH RATING
- .I Difficulty:
- easy to moderate.
- .I Time:
- 10 minutes plus cooking time.
- .I Precision:
- measure carefully.
- .WR
- Brian Reid
- DEC Western Research Lab, Palo Alto CA
- reid@decwrl.DEC.COM decwrl!reid
-