2
egg yolks
2
cups
(500mL) milk
2 cups
(5OOmL)
all-purpose flour
1 tablespoon (15mL) baking powder
l/2
teaspoon (2mL) salt
l/3
cup (75mL) oil
2 egg whites, stiffly beaten
Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until
moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour
cup (125mL) batter over grids. Close waffle maker, bake until golden,
2 1/2-3
minutes. Repeat. Serve hot
with your favorite topping.
Yield:
8
waffles
VARIATIONS
Pecan or Macadamia
Nut
Waffles:
Sprinkle
1
tablespoon (15mL) finely chopped pecans
or macadamia nuts over preheated waffle grids. Pour
cup (125mL) batter over nuts
and close waffle maker. Bake as directed.
Bacon
Waffles:
Cook bacon strips. Pour cup (125mL) batter over waffle grids. Lay
1
strip bacon, cut in half, over batter and close waffle maker. Bake as directed.
Cheese
Waffles:
Fold in 1
l/2
cups (375mL) shredded cheddar cheese into batter. Bake
as directed. Serve with syrup or your favorite creamed entree.
Blueberry Waffles: Fold 2 cups (500mL) fresh blueberries into batter. Pour
3/4
cup
(200mL) batter over grids. Bake until golden.
Chocolate Chip Waffles: Fold 1 cup (250mL) chocolate chips into batter. Bake as direct-
ed.
A pretty dessert that is guaranteed
to
please your guests.
8 prepared Macadamia Nut Waffles
1 can (6 ounces or 170g) frozen
(above)
orange juice concentrate, thawed
1 cup (250mL) sugar
cup (125mL) flaked coconut
3 tablespoons
(45mL)
cornstarch
cup (75mL) chopped
1 can (8 ounces or 277g) crushed
maraschino cherries
pineapple, drained reserving juice
cup
(5OmL)
150-proof
rum
cold water
vanilla ice cream
In a large saute pan, combine sugar and cornstarch. Measure pineapple juice and enough cold water to
equal 1
cups (300mL). Combine water mixture, orange juice, and sugar mixture. Cook over medium
heat until thickened, stirring constantly. Add coconut, cherries, and pineapple. Heat through. Keep warm
on low heat. Slowly pour rum over top of mixture. Carefully ignite. Place a scoop of vanilla ice cream
over each waffle. When flame dies, spoon sauce over ice cream. Serve immediately.
Yield:
8 servings
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