Yield: 1 Servings
|2 teaspoons||Baking powder|
|1 cup||Heavy cream; ( I use half and half )|
|1 tablespoon||Plus 1 tsp. grated lemon rind; (optional)|
|3 tablespoons||Melted butter|
Combine dry ingred. in a separate bowl. In a small bowl, beat egg yolks slightly. Stir in milk and cream. Blend in flour mixture until smooth. Stir in lemon rind and melted butter. Beat egg whites in bowl until stiff but not to dry peaks. Fold gently into batter. Bake in waffle iron until golden brown. Serve immediately or place on cooling racks and freeze in ziploc bags for future enjoyment .Enjoy.
NOTES : From: HDMLJPSKE
Posted to EAT-L Digest by Aquasea221<Aquasea221@...> on Apr 14, 1998