Waffles Recipe - Cooking Index
Waffles Recipe - Cooking Index
Waffle batters are usually richer than pancake batters and so yield a crisper product. Separating the egg whites from the yolks, as recommended in this recipe, also helps to make the waffles lighter.
Courses: Breakfast| 1 3/4 cups | 109g / 3.8oz | All-purpose flour |
| 1 tablespoon | 15ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 teaspoons | 10ml | Eggs - separated (large) |
| 1 1/4 cups | 296ml | Fat-free milk |
| 1/3 cup | 78ml | Canola or corn oil |
Preheat a waffle iron.
Sift the flour, baking powder, and salt into a large bowl.
Combine the egg yolks, milk, and oil in a small bowl; stir into the dry ingredients.
In a small bowl, beat the egg whites until stiff; fold into the batter.
Spray the hot waffle iron with nonstick pan spray. Pour in the batter, using a scant 1/2 cup per waffle. Bake until the waffles are crisp and brown.
This recipe yields 8 servings. Serving size: 1 waffle.
Exchanges Per Serving: 1 1/2 Starch, 2 Monounsaturated Fat.
Nutrition Facts: Calories 217; Calories from Fat 99; Fat 11g; Saturated Fat 1g; Cholesterol 54mg; Sodium 227mg; Carbohydrates 24g; Dietary Fiber 1g; Sugars 2g; Protein 6g.
Source:
American Diabetes Association at http://www.diabetes.org
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