Yield: 4 Servings
|2 cups||All-purpose flour|
|4 teaspoons||Baking powder|
|4 larges||Eggs; separate out yolks|
|1 cup||Vegetable oil or melted margarine|
Start heating waffle iron. In a bowl, sift together the flour, baking powder and salt. In another bowl, combine milk and egg yolks. In a third bowl, beat the egg whites until stiff. Add the milk mixture to the dry ingredients; beat with an electric mixer at high speed just long enough to moisten the dry ingredients. Stir in slightly cooled margarine. Gently fold in egg whites, leaving little fluffs of them showing in the batter. Ladle batter onto center of waffle grid until it spreads to about 1 inch from the edges. Gently close lid; do not open while baking. Bake until steaming stops or signal light on the waffle iron shows the waffle is done. Loosen waffle with a fork and lift it from the grid. Reheat waffle iron before pouring on more batter. Makes about 8 waffles.
Recipe by: Adapted by Pat Walden Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 8, 1998