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These waffles were the other favorite breakfast
treat, after pancakes, around mom's table. They are light and
airy, while being a crispy golden brown on the surface. Beating
the egg whites and folding them in makes this recipe a pain, but
it's worth it! |
2 cups flour, sifted
1 /2 cups milk
2 tsp baking powder
2 egg whites |
1 1/2 tbls sugar
3 tsp shortening, melted
3/4 tsp salt |
In a cold mixing bowl, beat the egg whites to stiff
peaks. Then mix all the rest of the ingredients
together. Gently fold the egg whites into the other
ingredients, being careful do to deflate the air
out of the egg whites.
Pure the appropriate amount onto your pre-heated
waffle iron. Remove when the waffle iron says the
waffle is done.
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