the perfect waffle
We have been enjoying waffles at our house for the last couple of weeks. I started with the basic Bisquick recipe, then I pulled out some of my old cook books. I tried one from a reprint of the Original Fannie Farmer 1896 Cookbook. I found this one on the Culinary Institute of America’s site. It’s really easy and quite rich. These are not for you if you are trying to lose weight.
INGREDIENTS
2 cups Hot Raspberry Syrup (follow the link)
3½ cups all-purpose flour
2 teaspoons salt
½ cup sugar
2 tablespoons baking powder
8 large eggs, separated
3 cups milk
1 cup (2 sticks) butter, melted
DIRECTIONS
- Prepare Hot Raspberry Syrup. Set aside to keep it warm.
- Sift together flour, salt, sugar and baking powder into a large mixing bowl. Make a well in the center of dry ingredients.
- Whisk together yolks, milk and melted butter in a separate bowl.
- Pour wet ingredients into the well of dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not overmix.
- Preheat the waffle iron.
- Whip egg whites to soft peaks and fold into batter in 2 additions.
- Ladle about ¾ cup batter into waffle iron. Cook waffles until crisp, golden and cooked through, about 3 to 6 minutes per waffle.
- Serve at once with Hot Raspberry Syrup.
Makes 8 servings, each 580 calories, 15 grams protein, 60 grams carbohydrates, 32 grams fat, 870 milligrams sodium, 285 milligrams cholesterol, 1 gram fiber.
